Rose Jam

Rose jam
Ingredients:

• 225 gr. rose leaves (without stalks)
• 6 1/4 glasses granulated sugar
• 3 3/4 glasses water
• 4 lemon salt cubes or 4 tablespoons lemon juice
Put the water and rose leaves into a pan, cover and boil until the rose leaves go almost a white color. Then add the sugar and boil with the lid off until the syrup thickens. Dissolve the lemon salt cubes in 1/8 glass water (or add the lemon juice to the water), pour this into the pan after the syrup has thickened, bring to the boil once, remove from heat, and with a perforated spoon remove the foam on the syrup. Pour the jam into a bowl, and after it has completely cooled down, put into a jaar and close the lid tightly. Eat as desired.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License

Subscription expired — please renew

Pro account upgrade has expired for this site and the site is now locked. If you are the master administrator for this site, please renew your subscription or delete your outstanding sites or stored files, so that your account fits in the free plan.