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Rose petal jam with gelatin

0
953
Kitchen Russian
Calorie content 307.8 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 0.6 g
Fats * 0.5 gr.
Carbohydrates* 70.5 g
* per 100 gr. product
Rose petal jam with gelatin
Content

Today we will prepare the most delicate rose petal jam, the taste of which will be supplemented with citric acid. And to give the jam a denser consistency, add a little gelatin to it. As a result, we will get a fragrant thick rose jam with a savoring taste and smell.

Ingredients

Cooking process

step 1 out of 6
Put the rose petals in a saucepan, pour cool running water and rinse them from dust. Then we spread the petals on a cotton towel and leave for 30-40 minutes to dry completely.
step 2 out of 6
Put 1/4 of the petals in a saucepan, add 1/4 of the sugar. Then again some of the petals and sugar. Thus, in a saucepan, alternate layers of sugar and petals.
step 3 out of 6
The last layer should be sugar. We leave the petals with sugar for 4-5 hours so that the sugar is saturated with the scent of a rose.
step 4 out of 6
After the time has elapsed, add citric acid and water to the petals, mix with a wooden spoon. Put the saucepan over low heat and bring the mixture to a boil. After that, remove the resulting foam from the jam and leave to cook for 35-40 minutes.
step 5 out of 6
5 minutes before the end of the cooking process, add 20 ml, previously soaked for 5 minutes, to the pan. warm water gelatin. Stir the jam well so that the gelatin is evenly distributed throughout the mass, boil for 5 minutes and remove the jam from the heat.
step 6 out of 6
Put the finished hot jam in a pre-sterilized jar, close it with a boiled lid and leave it at room temperature until it cools completely. Then we put the jam in the refrigerator, where it can be stored for up to 6-7 months.

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