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Rose jam with pectin

0
1119
Kitchen World
Calorie content 327.2 kcal
Portions 0.7 l.
Cooking time 13 h.
Proteins * 1.6 gr.
Fats * 1.6 gr.
Carbohydrates* 80 gr.
* per 100 gr. product
Rose jam with pectin
Content

Rose jam with pectin will be both a fragrant filling for homemade desserts, and a medicine for colds, and will help you fall asleep during insomnia and relieve irritability symptoms. You are given a classic recipe for it. For jam, petals, pink in color, are best suited, but you can take other flowers, even rose hips. The pectin will make the rose jam thicker.

Ingredients

Cooking process

step 1 out of 11
To prepare rose jam, collect only the opened flower buds and preferably in the early morning, when the content of essential oils in the flowers is greatest. Flowers can be harvested over several days and stored in a bag in the refrigerator.
step 2 out of 11
Carefully separate the rose petals from the cups and place in a sieve. Then shake the sieve several times to remove small animals and debris, and weigh the petals.
step 3 out of 11
Rinse the petals with cold water. You can do this in portions.
step 4 out of 11
Leave the petals in a sieve for a while to drain the water.
step 5 out of 11
Put the prepared petals in a separate bowl and cover with one glass of sugar. Add squeezed lemon juice. Leave 3 tablespoons of sugar to stir with pectin.
step 6 out of 11
Rub the petals with sugar and lemon juice with your hand.
step 7 out of 11
Cover the dishes with grated petals with a napkin and leave for 12 hours.
step 8 out of 11
After this time, in a separate saucepan, boil the syrup from the remaining sugar and one and a half glasses of water.
step 9 out of 11
Transfer the rose petals with juice to the hot syrup and cook the jam over low heat for 15 minutes. Mix the pectin and sugar in a cup and add it to the jam. Stir everything well to dissolve the pectin and sugar, and cook the jam for another 5 minutes.
step 10 out of 11
Your aromatic rose pectin jam is ready. It is still watery, but after cooling it will become thick.
step 11 out of 11
Transfer the prepared jam to small sterile jars and seal with boiled lids. Leave a little jam to sample. Store rose jam only in the refrigerator.

Eat to your health!

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