Such a beautiful flower, like a tea rose, not only pleases us with beauty and aroma, but also provides a lot of useful products in the form of rose water, tonic, sweet syrup and even the most delicious jam, which has no equal in the treatment of stomatitis . Therefore, hurry to collect all the petals, because we will share the secret, how to cook the jam from the tea rose correctly.
Preparation of tea rose jam with citric acid
Thanks to the presence of citric acid in this recipe, the jam will retain its color and will not be sweetly sweet.
Ingredients:
- rose petals - 600 g;
- water - 500 ml;
- sugar - 1100 g;
- citric acid - 15 g.
Preparation
At the very beginning, an important stage in the preparation is the purification of the petals. After collecting them it is better to pour out, for example, on a table and leave it for a couple of hours, so that all the insects that accidentally got inside left their temporary shelter. Next, we sort out the petals, remove the wilted or dry ones, and also accidentally hit stamens and green tails, rinse them with dust and put them on a large towel to remove excess moisture. After an hour, let it rinse a little and let it dry for another couple of hours, so that the petals are dry at the beginning of cooking.
And we'll start by preparing a syrup. In the saucepan pour out the sugar, pour in the water and mix them without the help of a spoon. We put on the stove, at minimum heat and cook, until the foam starts to form and the syrup will boil. Then we remove it from the plate, pour another quarter of the petals into another pan and pour a little water on the hot syrup. Further we add still a part of petals and a syrup and so while we shall not mix all. Then we put on the stove and cook for a minimum of 40 minutes. Next, add the citric acid and cook for another 10 minutes and interrupt the immersion blender in a homogeneous mass. So syrup and petals mix and get a consistent consistency of thick jam. And then it will remain to boil it for another 5 minutes, during this time we prepare, i.e. we sterilize the jars and put the jam into a roll.
Jam from the petals of a tea rose without cooking
When the petals are going to them, stalks and stamens inevitably fall, and if they are not removed, the jam will be bitter, because it's raw. Therefore, the easiest way to clean the petals with a sieve. Just put them in parts and shake them.
Ingredients:
- rose petals - 400 g;
- sugar - 800 g.
Preparation
At the very beginning it is necessary to say that the dishes should be used enameled, plastic or glass so that there is no contact with the metal and the jam is not oxidized.
Peeled petals fall asleep with sugar and begin to grind with your hands until all the petals fall into place and become like a stuffing. The mass decreases several times in volume and becomes very juicy. Then we put everything in a sterilized jar, top it off with a layer of sugar, close it with a lid and put it on a sunny window, covered with a dark towel, so we leave it for 30 days. First, when only the jam is cooked, the bitterness is felt, but when it is there - the bitterness will completely go away. In the future we store in the refrigerator.
The best recipe for jam from the petals of a tea rose
Ingredients:
- pink petals - 350 g;
- sugar - 1100 g;
- water 450 ml;
- lemon - 1 pc.
Preparation
We take, as always, peeled and dried petals, pour out a glass of sugar in them and lightly change them. Let's leave the juice of the clock at 5-6, sometimes mixing. The remaining sugar is mixed with water and juice of one lemon and cook until the sugar completely dissolves, when the syrup starts to bubble actively, we send our petals into it. Due to the fact that we put them in a hot environment, the jam will later retain its color. Give to pee for 5 minutes and remove from the plate. After 12 hours again set to simmer, 5 more minutes and put it into prepared jars. The same tasty, odorous and useful jam can be prepared from a yellow tea rose.