Rose petal jam is not just a sweet delicacy, but a real gastronomic experience, which evokes the scent of summer gardens and the atmosphere of fairy tales in every spoonful. Making it is a meditative process, and the result is a wonderfully aromatic, slightly jelly-like jam, which is a special treat for breakfast, desserts, or even as a gift.
What kind of rose should we choose?
It is important to use a chemical-free, fragrant rose. The most suitable are the perfumed, darker-colored rose varieties, such as the Damask rose (Rosa Damascena), or the garden rose Rosa gallica ‘Officinalis’, or the fragrant tea roses that are also common in Hungarian gardens. Do not use roses from flower shops, as they are often treated with chemicals!
Ingredients
200g fresh, fragrant rose petals (about 3-4 large heads of rose petals)
500g granulated sugar (or to taste, depending on the sweetness of the roses)
500ml water
2 tbsp freshly squeezed lemon juice (helps preserve the colour and enhance the flavour)
(Optional: 1 tsp pectin or gelling agent if you want a thicker consistency)
Preparation
- Prepare the rose petals:
Pickling: Ideally, pick the rose petals early in the morning, after the dew has dried, when they are at their most fragrant.
Cleaning: Sort the petals thoroughly. Remove the white, bitter end of the rose petals, which is located at the throat. Use only clean, colourful petals. Rinse with cold water and then spread on a clean kitchen towel to dry completely.
Pre-seasoning (optional): In a bowl, combine the cleaned rose petals with 2-3 tablespoons of sugar and let stand for 1-2 hours, or even overnight. This will help release the flavors. - Make the syrup:
In a medium saucepan, add the water and remaining sugar (if you didn’t soak the petals in sugar, then all the sugar).
Heat over medium heat, stirring constantly, until the sugar is completely dissolved and turns into a thick syrup. Bring to a boil, then remove from heat. - Assemble and cook the jam:
Add the rose petals to the hot sugar syrup. Stir to coat each petal in the syrup.
Add the lemon juice. This will not only enhance the flavor, but it will also help preserve the beautiful color of the roses.
Return the pot to the heat and bring to a boil. Reduce the heat to low and simmer gently, stirring, for about 15-20 minutes, or until the petals are tender and the jam has thickened slightly. If you want a thicker consistency, add the pectin now according to the instructions on the package.
The rose petals may slightly discolour during cooking, but the lemon juice will help to minimise this.
The jam is ready when it solidifies when dropped onto a cold plate. - Sterilisation and storage:
Before filling the jam, prepare sterilised jars and lids. You can do this by washing them and then putting them in a 100°C oven for 10-15 minutes, or by boiling them in hot water.
Immediately fill the hot jam into the hot, sterilised jars, right up to the rim.
Put the sterilized lids on them and seal tightly. Turn the jars upside down for 5-10 minutes, then turn them back. This will help seal them airtight.
Let the jam cool completely at room temperature.
Tips and uses:
Storage: Rose petal jam will last up to a year when stored in a cool, dark place. Refrigerate after opening.
Uses:
Spread on bread, toast.
For pancakes, waffles.
Mix into yogurt, muesli.
For decorating and flavoring desserts (e.g. panna cotta, cheesecake).
Mix into tea, lemonade.
Give as a gift, beautifully wrapped.
Variations: You can also add a pinch of cardamom or star anise while cooking for a more exotic flavor.
This rose petal jam is a true treasure that, in addition to its flavors, also brings the experience of colors and scents. Make it and enjoy this liquid fairy tale! For what occasion would you try this special jam?