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.
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.
Combine all the ingredients in a blender.
Blend thoroughly until a smooth, uniform paste is achieved.
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.
Simply rinse the blender with water for a beautifully colored rose lemonade...
Enjoy your dish!
