- 0.5 kg of rose petals
- 2 kg of sugar
- 1-2 lemons / 30 g of citric acid
- 3 glasses of water
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 them up and cool.
Enjoy your meal!
Tip! You can use the same recipe for cooking the violet, jasmine and elder-berry jam.
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