Recently I had a wonderful chance to harvest tea rose petals in my garden. There is nothing to compare the scent of a rosebush in the early morning hours, when the dew has just descended and the smell of flowering is so fragrant, the petals have a divine pink color and they are so soft and silky to the touch. Then I started to think about the way I could preserve them to enjoy flavorful mugs of tea when winter comes. Yet, I did not want to use the...
Tea rose petal jam
Ingredients: 0.5 kg of rose petals 2 kg of sugar 1-2 lemons / 30 g of citric acid 3 glasses of water Cooking Cut off the white tips of the rose petals. Place petals in the enamel saucepan. Add 0.5 kg of sugar, lemon juice or citric acid dissolved in water. Mix and grate until the mass becomes homogeneous. Mix 1.5 kg of sugar and water. Boil syrup. Place the cooked mass there. Boil until it gets transparence. Pour cooked jam in the jars. Cork up the jars hermetically, turn...