Fresh Rose Petal Jam
Ingredients
- 1 full compressed cup rose petals
- 1.5 cups sugar
- 1 cup water
- 1/4 teaspoon lemon essence
- 1/4 teaspoon cardamom or vanilla
- 1/2 cup rose water
Preparation
Separate the rose petals and cut them with scissors
Wash the petals with cold water and spread them on a clean cloth to dry
If the petals are large, cut them into smaller pieces
Prepare a syrup by boiling sugar and water until it thickens
Add the rose petals to the syrup and cook on medium heat for 2 to 3 minutes
Remove from heat to avoid bitterness
Prepare ice water in advance and immediately place the pot in it for 5 minutes to shock and preserve color
Keep the lid on and let it cool for about 2 hours
Transfer the jam to a jar and store in the refrigerator or freezer
In the last 10 minutes of cooking, add lemon essence and any food coloring if desired
Tips
Ensure no water enters the jam to prevent crystallization
Use crushed ice instead of ice water if needed
If the jam is too thick, it may crystallize; if too thin, it will set when cooled
Cover with a lid during cooling to absorb excess moisture and prevent sweating
The jam is naturally colorful and fragrant, no need for food coloring
Optional to add a bit of vanilla powder during cooking if desired
Rose petals from mountainous regions like Azerbaijan are not bitter and work well
Desert region roses are bitter and need to be boiled and rinsed multiple times, but this may reduce flavor and properties
No food coloring was added in this recipe
Test a few petals for bitterness before making the jam
If lemon essence is unavailable, use one tablespoon of fresh lemon juice
For first-time makers, start with a small batch to get familiar with the process
