Rose petals make a fragrant jam that carries the scent of summer throughout the year.
The Kazanlik rose, an old variety of damask rose, is the best for jam, although the dog rose is also suitable. The petals should be picked when the roses have just reached full bloom. This is usually in May in Azerbaijan, when the petals can be bought at the market. Try to make sure that the roses have not been sprayed with insecticide.
Preparation time: 60 min
Cooking time: 40-45 min
100 g/4 oz rose petals
1 kg/2.2 lbs sugar
a few drops of citric acid or lemon juice
Cut off the white parts from the bottom of the petals.
Wash the petals and blanch in boiling water for 5 minutes. Put the petals in a jam pan or large saucepan.
Put 2 glasses (200 ml/7 fl.oz) of the blanching water into a saucepan and add the sugar. Heat through, stirring until all the sugar has been dissolved.
Pour the syrup over the rose petals, stirring to make sure that all the petals are coated in syrup.
Bring the petals to the boil and simmer for around 20 minutes. A few minutes before the jam is ready, add the citric acid or lemon juice and stir well.
Leave the jam overnight to cool.
Place the jam into sterilized jars and seal.