Jam from roses is considered the most useful sweetness with an unmatched aroma, taste and very attractive color. It contains carotene, vitamin C, K, group B and many other useful substances. It's an amazing dessert, but remember that it's better to make it from flowers grown on your own site to avoid getting into the body of harmful substances, which are usually stuffed petals in a flower shop.
However, still we recommend eating this meal moderately - it's still sugar and in some ways a medical treat.
The recipe for cooking jam from the petals of a tea rose without cooking
Ingredients:
- petals of a tea rose - 365 g;
- sugar - 475 g.
Preparation
Unbelievably fragrant, amazing color leaves jam, if the petals do not cook. In addition, this method guarantees the preservation of all useful properties of the finished product.
To prepare the billet, first sort the buds on the petals, rinse them and dry them well. Now sprinkle them in a bowl with sugar and rub the mass carefully with your hands, as if rubbing sugar, so that the petals gave more juice. Spread the resulting mass in sterile jars, cover with sterile lids and send to the cold for storage. Such an amazingly fragrant jam is often supplemented with tea, so that a hot drink is filled with a completely unusual taste.
Delicious raw jam from the petals of a tea rose
Ingredients:
- petals of tea roses - 365 g;
- granulated sugar - 275 g;
- rhubarb - 125 g;
- ginger - 25 g.
Preparation
Petals put in a colander and thoroughly rinse with cold running water, cleaning as much as possible from various contaminants and other dust. Allow them to drain and then transfer to a suitable container. Fill the petals with sugar and mash them well until they release the juice. Next, add the chopped rhubarb and chopped ginger and also squeeze a little until the secretion of fragrant liquid. Now you can safely distribute the workpiece in sterile jars, close the lid and put it in the cold.
Jam from the petals of a tea rose - the best recipe
Ingredients:
- rose petals - 255 g;
- juice of one whole lemon;
- white sugar, small - 565 g.
Preparation
Rinse thoroughly the petals, dry and send to a suitable dish. Pour in lemon juice, pour in sugar, mix well, as if rubbing sugar into the petals. Leave to stand for half a day, stirring occasionally.
Spread the sugar-flower mass in a blender, pour until uniform. Spread the fragrant puree in a small jar, cover and keep it in the cold.