Raw Rose Jam
The enchanting aroma and vibrant petals of our garden roses captivate us every year, inspiring a range of aromatic recipes such as rose petal jam, rose syrup, and rose petal cherry jam. Last year, I experimented with a fresh recipe for raw rose paste, or raw rose jam, which maintained its quality throughout the cold season.
This raw rose jam is a burst of color and flavor, packed with preserved raw vitamins. It's versatile in lemonades, doughs, creams, or simply paired with Greek yogurt, offering a slightly astringent taste best enjoyed in moderation. Store it in glass jars in the fridge to savor summer's delightful flavors all year round.
Ingredients
●
Fresh rose petals
200 g
dried, cleaned, and carefully selected from impurities, do not wash!
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Step by step
Step 1
Gather all the ingredients. Squeeze the juice from 1 lemon. Prepare 200g of rose petals from the flowers, ensuring they are dry, clean, and bug-free.
Step 2
Combine all the ingredients in a blender.
Step 3
Blend thoroughly until a smooth, uniform paste is achieved.
Step 4
Use a spoon to transfer the raw rose jam into jars, ensuring the lids are tightly sealed.
Store in the fridge for extended freshness; while it keeps well throughout winter, it is usually consumed quickly at home.
Step 5
Simply rinse the blender with water for a beautifully colored rose lemonade...
Enjoy your dish!
Quantity:
600 g
Prep time:
10 min
Difficulty:
easy
Ready in:
30 min
Publish date:
