ROSE JAM

 

 Rose is the symbol of beauty and love. It is said to be the princess of the flowers. Besides the importance of its fragrance and decorative purpose, it has a wide usage in Turkish culture like rose water, rose oil, rose tea, rose jam, rose lokum (Turkish delight with rose flavour), rose tonic and cream, soap etc. The most common culinary tradition coming from Ottoman period to Turkey is Gülbeşeker, a kind of sorbet. Here's our recipe for Rose Jam! 

 

120g of red or pink rose petals

4 cups sugar

2 tablespoons lemon juice

 

Thoroughly wash the rose petals, then drain on paper towel. Combine the rose petals with 1 cup of the sugar and rub with your hands until they form a paste. Dissolve the remaining sugar in 450 ml water in a large stainless steel saucepan over low heat. Stir in the rose petal mixture and bring to the boil. Boil for 20 minutes, or until the jam is thickened but still slightly runny. Stir in the lemon juice, then remove from the heat. Pour the jam into sterilised jars and seal.

 

Use as a spread or mix through natural yoghurt! Delicious!

 

 

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