Rose jam – delicate, fragrant, special taste!

150-200 g rose petals, 1 kg sugar, ½ teaspoon lemon salt, 2-3 tablespoons lemon juice, ½ l water. The rose petals are selected, the white part is cut off, they are placed in an enameled saucepan and sprinkled with lemon salt, then they are gently mixed and the petals are squeezed in the hand, without breaking, until a red juice flows from them. In the meantime, put the sugar with water to color until the syrup sets, add a tablespoon of lemon juice, pull the saucepan to the edge of the cooker, and put the rose petals, spreading them as best as possible in the syrup. Put it back to the boil and after it comes to a boil, add the rest of the lemon juice. From this point on, you must monitor the jam to ensure it does not set too much, testing it from time to time (dip the spoon in the jam, lift it up, let all the syrup drip down the tip of the spoon, and when there are 2-3 drops left, drop it into a saucer. If the drop remains like a grain, without widening, the jam is ready). After the jam has been removed from the heat, collect the foam, let it cool covered, and then put it in jars that are covered with cellophane and tied.

Remove the rose petals and wash them

Sprinkle the lemon salt over the petals, then mix gently and squeeze the petals in your hand, without breaking them, until a red juice flows from them

Meanwhile, boil the sugar with water until the syrup thickens, then add a tablespoon of lemon juice and remove the saucepan from the heat

Put the rose petals in the sugar syrup, spreading them out gently

Bring the jam back to the boil and after it boils, add the rest of the lemon juice

Watch the jam so that it doesn't thicken too much, testing it from time to time (dip the spoon in the jam, lift it up, let all the syrup drip onto the tip of the spoon and when 2-3 drops remain, drop it into a saucer. If the drop remains like a grain, without widening, the jam is ready).

When the jam is ready, froth it and let it cool with the lid covered

Put the jam in jars and close them tightly with metal lids

Place a towel on the bottom of a pot, put the jars and hot water to cover three quarters of the height of the jars and boil for 30 minutes

Let the jars cool covered in the pot they were boiled