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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.
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