Rose Jam - General Description
Roses are grown everywhere for landscaping of megacities and towns, home gardens and health centers, parks and gardens. The rose garden is called the best decorative composition. But, every plant on our planet not only keeps its decorative appeal, but also carries certain properties - cosmetic, gastronomic or healing. And the rose is no exception to this rule.
Rose - the most famous plant, which is used in everyday life since ancient times. Chronicles of civilizations confirm that since ancient times rose oil, extracts and petals have been used for bathing, making skin lotions and other cosmetics, brewing tea, and also being eaten.
Nowadays, it is customary to make jam from roses. It treats adults and children with sore throat and bronchitis, is considered a useful remedy for stomach ulcers and gastritis, helps with bleeding gums and stomatitis. Rose petal jam relieves chronic fatigue well, helps to cope with vegetative dystonia, insomnia and irritability.
This dish strengthens the nervous system and is prescribed after suffering serious diseases and with beriberi. Yes, just jam rose fragrant and very tasty. In addition, it is useful for sweet rolls and baklava.
Rose Jam - Preparing Tableware
To remove the pollen from the petals, sieves, sieves and colanders are used. It is customary to leave the roses so that they are sugared, in porcelain or enamelware. Cookware is prepared, as for boiling any other jam, compote or syrup. Banks are usually rolled metal lids tightly.
Rose jam - preparation of petals
Rose jam requires a special variety of roses - pink and small in size. In addition to tea rose, the petals of freshly blossomed buds of red roses and wild rose are used in cooking. It is important not to be late with the collection of petals, as the flowering time is very short. It is recommended to pick the petals in the early morning, then the jam will have a special taste and delicate aroma.
If there is a small tea rose bush, and it is difficult to collect a sufficient number of roses at once, you can harvest them for 3-4 days as they bloom, putting them in a plastic bag and tying them tightly so that the fragrance does not evaporate. Raw materials should be stored in the refrigerator.
When a sufficient number of roses are gathered, it is necessary to separate the petals: for this purpose all the petals are gathered together with one hand, and the sepals are twisted and torn off. The resulting hill petals should be a little turn on the table in order to eliminate excess pistils-stamens. Then the petals are sent to a colander, a hair sieve or a sieve, sift and free from pollen.
Rose Jam - Recipe 1
It is recommended to take the petals of a fragrant red Shrovetide rose - 200 grams, 2 cups of water, 1 kilogram of sugar, 1 teaspoon of tartaric acid. Traditionally, stamens should be removed and the white hard part should be trimmed with scissors. Then a liquid syrup is prepared from water and sugar, and petals fall there. Jam should be cooked until the syrup is cooked on a strong flame, after which you need to add tartaric acid and boil for a few more minutes.
Rose Jam - Recipe 2
To make jam using this recipe, you need half a kilogram of rose petals, one and a half kilograms of sugar, 1 cup of water, half a lemon. With single roses, you need to remove the petals and remove the white particles, chop them finely, mix with 0.5 kilogram of sugar and insist in this look for two days. From a kilogram of sugar and water you need to cook syrup with the addition of lemon juice. To dip candied rose petals should be in a hot syrup. Cooked jam until cooked on a slow flame.
Rose Jam - Recipe 3
The prescription is to take a kilogram of petals of tea roses, 6 pounds of sugar, 8 grams of citric acid. The white part of the petals is cut with scissors, dried petals are removed, and pollen is separated. The petals prepared in this way are washed in frosty water, sent to the basin and filled with water. On 1 kilogram of petals it is supposed to take 2 liters of water. Then the mass is brought to a boil and cooked within 5 minutes. Then the petals are filled with sugar and cook until ready.
Rose jam - useful tips from experienced chefs
As with cooking syrup, you can add petals of simple bright red roses to the jam, but only a handful, and no more, since they are coarse and remain harsh in the jam. But the handful will not be noticeable, but it will give the jam a more saturated color.
Experienced cooks recommend that when cooking pink jam, try the petals on the tooth, so that if necessary, boil them longer. But you should not be zealous, because during long cooking vitamins are lost, and the color deteriorates.
To preserve the natural color of the petals and avoid sugariness, it is recommended to add citric acid to the jam during the cooking period. Ready brewing can be separated directly into syrup and petals, which can be put as a filling in pastry, or make liquor from them.
