Roses are widely used for gardening.With their buds of various colors, which are considered standards of beauty, they delight the eye throughout the summer period. They are also used in cosmetology and cooking. You can cook a wonderful and fragrant jam from rose petals. The recipe, commonly used to make tea varieties of treats, is proposed in this article in two versions.
How to cook jam from the petals of tea rose. Cooking secrets
- Use exactly the specified type of flower. It has the most steady and saturated aroma.
- Petals of ordinary roses are hard and difficult to cook. But to get a brighter color of jam, you can add a small amount of them, finely chopped.
- The collection of petals is best carried out "on the dew" - in the early morning. At this time, the rose smells stronger.
- With a small amount of raw materials petals canharvested in several stages, as the buds bloom. After collecting a little, put them in a plastic bag or hermetically sealed dishes to preserve the natural flavor. Then put in a cool place.
- To preserve the natural color and to avoid sugar candies, be sure to add citric acid at the end of cooking.
Recipe "Jam of rose petals": preparation of dishes
Prepare the necessary equipment, without which you can not do:
- colander, so that the petals are freed from excess fluid after washing;
- a large enamel or porcelain bowl for infusion in syrup;
- spacious and high capacity for cooking (for example, a cauldron);
- sterile jars with lids for unfolding the finished delicacy.
Recipe "Jam of rose petals": the preparation of raw materials
Collected flowers are laid out on the table toinsects accidentally caught in the mass, and also for drying from dew, scattered. Then the petals are separated with scissors or manually from the sepals. After washing in a large amount of water, the raw material is laid out in a colander for draining excess liquid.
The first recipe "Jam from rose petals"
Petals (half a kilogram) finely chop andadd the same amount of sugar. After mixing, the mass is infused in a cool place for 24 hours. Boil syrup from a glass of water and a kilo of sugar. Candied petals dipped in a hot mixture and cook for ten to fifteen minutes on low heat. Before being ready, add the juice of one lemon to the mass. Pour the jam into jars and roll up the lids.
The second recipe "Jam from rose petals"
This cooking method does not take time.for infusion of pink mass. Pour eight glasses of water into the pan and bring to a boil. Then throw one kilogram of petals into the container. Light as feathers, pink particles will float to the surface. Try to dip them in water with a spoon, stirring. After boiling, the mass should boil for five minutes. Pour into the pan two kilograms of sugar, without ceasing to interfere. After another five minutes of boiling add a full teaspoon of citric acid. Jam is ready. In order to preserve the petals for the winter, boil the mass after cooling again for five to seven minutes and roll into the banks.
