Rose petal jam with strawberries

For the jam, we chose ripe, dense strawberries so that during the cooking process they retain their shape and the berries remain intact in the finished jam. Put the strawberries in a colander, rinse under a stream of cool running water and leave in a colander for 10-15 minutes to drain all the water.

After the strawberries have dried, we separate them from the stalks and put them in a deep container for making jam. Fill in half the sugar and mix gently with a wooden spoon. We leave the strawberries for 2-3 hours at room temperature so that the berries let the juice start.

Separate the rose petals from the bud and sort it out, for jam we need only good quality petals, remove the dried petals. If the rose is purchased, we wash the petals under cool running water in a small container, carefully so as not to wrinkle them, and then put them on a cotton towel so that they dry out a little.

At this time, we will take up the preparation of sugar syrup: pour water into a small saucepan and pour the remaining sugar. We put the saucepan over medium heat and bring its contents to a boil, stirring the syrup constantly with a wooden spoon so that the sugar does not burn to the bottom.

Put the dried rose petals in a small heat-resistant bowl and fill with hot syrup. Leave the resulting pink mass at room temperature to infuse for 2-2.5 hours.

After the time has elapsed, combine the present rose petals and the strawberries that have let the juice in the container, mix well and put on medium heat. Bring the mass to a boil, remembering to stir constantly, and remove the resulting foam. After the jam has boiled, mix it well again and remove from heat. Leave the jam at room temperature until it cools completely for 4-4.5 hours.

After complete cooling, put the container with jam on the fire again, bring to a boil, remove the foam and remove from heat, leave the jam until it cools completely. We carry out this procedure 3 times. For the third time, boil the jam after boiling for 10-12 minutes over low heat. During this time, we rinse the jars, sterilize them in the oven for 7-10 minutes at a temperature of 110-120 degrees. Then we put the hot jam in sterilized jars and close it with boiled lids. Turn the jars of jam upside down, cover with a terry towel and leave to cool completely at room temperature.After the jam has completely cooled down, wipe the jars and store them in a cool, dark place.

We definitely leave a little jam for tasting, in order to immediately enjoy the delicate taste of jam with a delicate aroma of rose. Bon Appetit!