10 homemade rose petal jam recipes

Jam made from rose petals has long been considered an amazing delicacy. Everything about him is extraordinary. It is cooked earlier than others, because its main component is the petals of the inflorescences. They are collected in late spring or early summer. The delicate taste of the delicacy is comparable only to the aroma of flowers. The collection and preparation of raw materials is quite complex. And not everyone grows roses - the capricious flower requires special care. The more valuable is the skill of a housewife who can prepare a rare dessert.

Specifics of making jam from rose petals

The specificity of rose petal jam lies mainly in the fact that the preparation of the dessert begins long before it is boiled. Planting rose bushes can be considered a start. Only good and proper care will help you grow roses whose petals will be suitable for preparing delicacies.

Jam is not made from all varieties. It is prepared from the inflorescences of tea roses and rose hips. But it will not be possible to collect raw materials in the wild. Wild plants are highly susceptible to attack by pests and various diseases. Their petals are not suitable for food.

Features of choosing ingredients

In order to make delicious jam from rose petals, you need to select the ingredients. To make the dessert, unopened buds of tea varieties of roses or double hips are collected. Plants must grow in natural soil. The use of chemical fertilizers is unacceptable. Roses quickly absorb chemicals. Such sweetness does more harm than good.

You need to collect the inflorescences early in the morning, as soon as the dew has disappeared. At this time, plants completely retain nutrients.

The collected petals are carefully sorted. It is imperative to remove all damaged petals. At the same time, useful raw materials are separated from the pistils, stamens and sepals. Then the petals are thoroughly washed and dried on a paper towel.

Rules for preparing containers

Pink jam is stored in jars. They are prepared in the same way as for any jam:

1. Inspect for cracks and chips.
2. Wash in hot water with baking soda.
3. Steam sterilized.

At the same time, prepare the lids. Metal lids with rusted areas and sticky gaskets are discarded. Do the same with sticky plastic lids that have lost their natural color.

How to make rose petal jam at home?

Housewives who have tried this delicacy at least once are wondering how to make jam from rose petals at home. With the right raw materials, the process is not difficult. Over the years, people have created many recipes for the pink dessert.

Jam from different rose petals

The pink dessert is made from tea rose petals. But this is not one plant, but a whole group of fragrant flowers. These varieties can be safely combined in one dessert. To prepare you will need:

• 100 grams of a mixture of different petals;
• 400 grams of granulated sugar;
• 70 milliliters of water;
• 5 gr. citric acid.

Place the pre-washed and dried petals in a wide-bottomed bowl. We fill them with a glass of sugar. Mash the petals with sugar by hand until the plant juice appears. When moisture appears in the dish, close it with a lid and leave to infuse. Separately, cook syrup from water and the rest of the sugar. The petal mass is dropped into boiling syrup. It should be cooked for 15 minutes. The jam is poured into jars while hot.

Rose hip recipe

Jam can be made from rosehip inflorescences. This is the recipe. Petals of terry rosehip are taken. The plant must grow in a garden plot. It cannot be fertilized chemically. Required:

• half a kilo of rosehip leaves;
• citric acid – 20 g;
• sugar – 1 kg;
• water – 1 tbsp.

First the syrup is prepared.To do this, sugar is stirred in water and heated to boiling point. Pre-prepared rosehip petals are placed in boiling syrup. Boil for 5 minutes. Cool and add citric acid. Then heat again and boil for another 5 minutes. Boiling is repeated until the jam reaches the desired thickness. The finished sweet is sealed in jars for the winter.

From tea rose

You will need 200 grams of petals. After washing and drying, they are sprinkled with an equal volume of sugar. The sugar-petal mass is kneaded with a wooden pestle. Separately, syrup is prepared from 600 grams of sugar and 400 grams of water. Place the mashed mass into boiling syrup and boil for 10 minutes. This is one of the simplest recipes for making tea rose jam.

Grinded with sugar without cooking

In addition to jam, there is also a recipe for making another delicacy. These are petals rubbed with sugar. 300 grams of petals are placed in an enamel bowl and covered with 600 grams of sugar. Rub the pink petals with your hands or knead them with a wooden pestle. The fresh delicacy is ready.

It has storage features. The bottom of the jar is sprinkled with sugar. Spread the ground mixture onto the sugar. It is again covered with sugar on top.

In a slow cooker with tangerines

This is another way to make jam from rose petals. 3 fresh tangerines, peeled and divided into slices. The veins must be removed from the slices. Cut the peel into strips. Pour 200 grams of petals into a slow cooker and add 300 ml of water. Cook for 15 minutes according to the “Soup” program. Then add 600 grams of sugar and mix everything.

Boil the petals with sugar in the same program for another 20 minutes. Then add tangerine slices and leave in the slow cooker for another 10 minutes. Lastly, the peel straws are added.The jam with the peel is cooked until the end of the program, then poured into jars.

With honey

Rose petal jam with honey is prepared quickly. Inflorescences and honey are taken in equal proportions. For example: 200 grams of flowers and 200 grams of honey. Honey is poured into a bowl. A handful of petals are placed in it and kneaded with a wooden pestle. When the mass becomes close to homogeneous, add a new handful and knead again. The process is repeated until all the petals are mixed with honey.

With lemon and orange juice

A teaspoon of lemon or orange juice and 70 grams of sugar are added to 100 grams of petals. Everything is put on low heat. The jam brought to a boil is cooked for 15 minutes.

In Bulgarian

The recipe for Bulgarian rose petal jam is different in that the raw material is not buds, but open inflorescences. 200 grams of petals are filled with 250 grams of granulated sugar and mixed with half a lemon and grated zest. Everything is mixed and infused for 4 hours. Separately, the syrup is boiled from 300 milliliters of water and 250 grams of sugar. The rose-lemon mixture is placed in the hot syrup and boiled for 5 minutes. It is then left to cool for 6 hours.

Pectin is prepared separately. 1 tsp. pectin is mixed with 3 teaspoons of sugar. The cooled jam is heated to 85 degrees. Pectin is poured into it in a thin stream. Boil the jam with it for 5 minutes. This will make it thick. But it will not lose color and aroma.

With added tartaric acid

200 grams of rose petals are boiled in a syrup of 500 ml water and 1 kg sugar for 3 minutes. Then the jam is left to cool for 12 hours. The cooled jam is put back on the fire and boiled on low gas for another 20 minutes. It should be stirred constantly and the foam removed. 3 minutes before the end of cooking, add 1 teaspoon of tartaric acid. Tartaric acid will enhance the taste and aroma of the jam and help it last longer.

With strawberry

100 grams of fresh peeled and washed strawberries are covered with 200 grams of granulated sugar. Leave for 5 hours for juice to form. Separately, brew syrup from 200 grams of sugar and 100 ml of water. Rose petals are rubbed by hand with half a spoon of citric acid. Grinded petals and berries with juice are dipped into hot syrup. The jam is boiled for 5 minutes. Then the mass is cooled and boiled again for 10 minutes. The process is repeated three times. After this, the delicacy is ready.

Treat storage

Storing rose jam is no different from storing any other jam. The principle is:

• the cooked and boiled delicacy is kept in the pantry or on the loggia;
• If the dessert has not been cooked, then it can only be stored in the refrigerator.

This rule is valid not only for jam from rose petals - it is true for any preparation.