How to make beautiful rose jam. Option with the addition of wild rose

It is the jam that we will now do. Tea rose petals, always pink or red, are used for jam. The tea rose (Rosa odorata) is one of the most ancient groups of cultivated roses. Experts are still arguing about where this name came from. Some believe that because of the smell, reminiscent of the smell of tea; others speak of "tea clippers" that brought tea from China and brought the said rose along the way; those who associate the custom of drinking tea with it, nod at China, and the shape of a rosebud resembles a bowl

Be that as it may, as a rule, mainly tea roses, or rather, their petals, go to jam. Rose jam is also fanned with romance, it is prepared extremely delicately, as required by the most delicate raw material - rose petals. The jam itself is endowed with all sorts of healing qualities, and the treat with the participation of pink jam is distinguished by sophistication and sophistication.

For jam, you can take, in addition to a tea rose, also half-blown rosehip buds or some red, not tea, roses. It should only be remembered that the petals of red roses are somewhat tougher than pink ones. Therefore, it is best to make jam from them separately, or, if you do decide to mix the petals, do not lose sight of this detail when you determine the degree of readiness of the jam. In the finished jam, the petals do not float, but fall down, and become soft and tender.

It is most advisable to collect roses for cooking jam at dawn, when there is no fatigue in the roses of a hot day. This will also affect the aroma of the finished jam, which will be especially subtle if the jam is made from dawn roses.

You can collect roses for several days, and store the collected buds in the refrigerator, in a tight bag or vessel, tightly closed to preserve the aroma. When the required number of roses is collected, it is necessary to pick the petals, in each of them remove the lower part, which has a white color, and shake off the pollen. To shake off the pollen, pour the petals into a sieve and shake, allowing the pollen to crumble.

Further preparation of the petals is as follows: the petals are placed in a colander and doused with boiling water. As soon as the boiling water has flowed out of the colander, it, together with the petals, immediately falls into a wide bowl of cold water. After holding the petals a little in the water, they are taken out along with a colander, and the water is allowed to drain. Then boiling water comes into play again, and so - twice. After that, the petals are left alone, giving them the opportunity to dry in the air.

An old recipe for rose jam, taken from a cookbook from the last century

Ingredients:

Sugar, 1 kg;

Freshly squeezed lemon juice, 2 tablespoons;

Water, 1 glass.

Let's take a closer look at how to cook rose petal jam according to an old recipe.

1. Throw sugar into the water and start cooking the syrup.

2. As soon as the syrup starts to really boil, take the prepared dried rose petals and pour them into the syrup. Let the syrup with petals begin to boil again, then you need to remove it from the heat and leave for 12 hours.

3. After that, it must be heated again and gradually brought to a boil, then remove the foam from the surface and cook the contents for 25 minutes. During cooking, it is necessary to stir the jam quite often. The syrup will begin to thicken, and at this time it is necessary to pour the juice from the lemon into it.

4. After that, we wait again for boiling, cook for 3 minutes, then pour into prepared sterilized jars and roll up.

Jam from rose petals "Ladies' delicacy"

Ingredients:

Sugar, 600 g;

Water, 6 faceted glasses.

1. Take 2 tablespoons from the total amount of sugar indicated in the recipe and sprinkle them with rose petals, then rub them well with your hands. As a result of this procedure, juice will stand out, which must be carefully poured into another bowl.

2. Pour the rest of the sugar into the water and start boiling the syrup. After the boiling of the syrup comes into full force, and this will take several minutes, it must be cooled and filtered.

3. Pour the grated rose petals with cold syrup, put the dishes on high heat in order to bring the syrup containing the petals to a boil.

4. As soon as the jam begins to boil, immediately reduce the fire to low, and continue cooking for another 6 minutes. All this time, you must not leave it unattended, remove the foam and stir.

5. After 6 minutes, pour the juice obtained by grinding the petals into the jam. The process of quiet cooking should be continued for another 15 minutes. During this time, the jam will gradually begin to thicken.

6. Prepare sterilized dry jars, pour jam into them and roll up.

Tea rose jam "Temptation", classic,

Ingredients:

Tea rose petals, pink and red, 500 g;

Sugar, one and a half kilograms;

One lemon, juice from it;

Rose oil, 2 drops;

Water, 1 glass.

The preparation of classic jam from tea rose petals has its own characteristics. Let's consider them in order.

1. We take a sufficiently voluminous dish, enameled or porcelain, put the prepared and dried rose petals there, pour them with lemon juice, sprinkle with 1/6 of the sugar put according to the recipe, and leave it in this form for several hours, from 4 to 6.

2. From water and sugar, which has not yet been used, boil the syrup and remove the foam from it.

3. Put the rose petals containing lemon juice and sugar into the boiling syrup, cook over low heat for 15 minutes, stirring the jam slightly.

4. After 15 minutes, we begin to check the jam for readiness. The petals should be soft and sink down, although before that they floated on the surface.

5. When you consider that the jam has reached the standard, add 2 drops of rose oil to it so that it has a stronger aroma. If you do not like anything excessive, then you should not add these 2 drops.

6. Arrange the jam in jars, previously sterilized and dried, and seal them with lids, also sterilized.

Jam from rose petals "Bulgarian style"

Ingredients:

Rose petals, prepared and dried, 1 kg;

Sugar, 4.5 kg;

Water, one and a half liters.

Bulgaria is a blessed country, only in it could a recipe for rose jam be born, for which the petals go in kilograms. So, let's start preparing jam from rose petals in Bulgarian.

1. Put the petals in an enamel bowl. We separate 600 g from the total amount of sugar put according to the recipe. Sprinkle the petals with this sugar and rub the petals well with our hands. After the juice stands out, squeeze the petals, and drain the juice into a separate bowl.

2. Put the squeezed petals into a glass jar and sprinkle them with sugar, in the amount of 200 g. Pour in the freshly separated juice, and leave this whole mixture untouched for the whole day.

3. When the planned day has passed, grind again, squeeze and drain the juice into another bowl.

4. From the water and sugar left unused, boil the syrup, boil it for a while, about 5-7 minutes, after which we dip the squeezed petals into it.

5. Stir the jam, cook it quietly and slowly until cooked. Add the previously drained juice, mix and continue to cook for another 5 minutes. You should end up with a puree-like brew. If so, then you did everything right.

6. We take jars sterilized in advance, put boiling jam in them and close them with separately sterilized lids.

Jam from rose petals "Lazy"

Ingredients:

Rose petals, prepared and dried, 300 g;

Citric acid, one and a half teaspoons;

Sugar, 600 g;

Water, 3 faceted glasses.

Consider the process of making "lazy" jam from rose petals.

1. We take enamelware, or glass, or faience and place rose petals in it. Sprinkle them with citric acid in the amount of one teaspoon. We crush the petals with a wooden or porcelain pestle.

2. Separately cook the syrup in a saucepan. To do this, pour water into it, add all the sugar and the remaining half a teaspoon of citric acid.

3. As soon as the syrup reaches the point of boiling, put the petals crushed with citric acid into it.

4. Cook jam for 15 minutes, pour into sterilized jars, prepared in advance, and roll up.

Crushed rose petal jam

Ingredients:

Rose petals, prepared and dried, 500 g;

Sugar, one and a half kilograms;

Juice from half a lemon;

Water, 1 faceted glass.

The preparation of this jam is somewhat different from the methods listed in previous recipes.

1. Let's start with the petals. They are already prepared and dried, so we just grind them. Sprinkle the crushed petals with sugar, for this we take half a kilogram from the one and a half declared in the recipe.

2. Mix the petals with sugar and leave to infuse for the next two days.

3. When the petals are sufficiently infused, we continue to prepare the jam. We take water, lemon juice and the remaining sugar, pour it into a saucepan and boil the syrup.

4. When the syrup boils for several minutes, dip the candied crushed rose petals into it. Cook the jam in a quiet mode over low heat. The question arises: how much to cook rose jam? It turns out that the process should go on until the syrup begins to noticeably thicken.

5. We put the finished jam in jars, sterilized in advance, and roll it up.

Jam from tea rose petals with lemon,

Ingredients:

Rose petals, prepared and dried, one and a half kilograms;

Lemons of medium size, with a thin skin, 2 pieces;

Sugar, one and a half kilograms;

Water, 1 liter.

Consider how to make jam in which rose petals and lemons are organically combined.

1. My lemons, wipe dry, cut off the ends and grind together with the peel. How to grind them? You can, of course, skip lemon slices with peel through a meat grinder, or grate whole fruits on a grater, or, finally, finely chop by hand.

2. Mix crushed lemons with rose petals.

3. Pour water into the mixture, put the container with it on the fire and wait until it boils. Slowly cook for 10 minutes, set aside from the fire and leave to infuse for 1 day.

4. The next day, take the cooled mass, filter and squeeze. We throw away the squeezes, and put the sugar that has remained unused into the syrup, cook until it thickens, then put it in jars and roll it up.

Rose petal jam with tartaric acid

Ingredients:

Rose petals, prepared and dried, 125 g;

Sugar, 1 kg;

Tartaric acid, 1 tsp;

Water, half a litre.

Preparation of jam from rose petals with tartaric acid.

1. First of all, we begin to cook the syrup. To do this, heat a pot of water with sugar over high heat, after boiling, remove the gray foam.

2. Dip the rose petals into the boiling syrup. Stir and boil the jam until thickened in one go.

3. Note that the color of the jam is not very pleasant, with greens. In order to improve the situation, pour 1 teaspoon of tartaric acid into the jam, and the color immediately becomes beautiful, changing the old greenish tint to a new, pink one.

4. Cook the jam for another 3-5 minutes after adding tartaric acid to it, put the jam in jars and roll it up.

Rose petal jam "Dietary",

Ingredients:

Rose petals, prepared and dried, 700 g;

Sugar intended for petals, 700g;

Sugar intended for syrup, 500 g;

Lemon acid;

Water, 1 faceted glass.

Consider how to make dietary rose petal jam.

1. Take an enamel bowl and put all the petals in it. Sprinkle them with one hundred grams of sugar taken from the sugar intended for the petals, mix and immediately begin to grind with a wooden or porcelain pestle, or a wooden spoon.

2. Pour the sugar intended for the syrup into a glass of water and boil the syrup so that it boils for about 5 minutes.

3. The gruel, which was obtained by rubbing rose petals with 200 grams of sugar, is supplemented with the remaining sugar intended for the petals, mix well and pour into boiling syrup.

4. We heat the jam until it boils, and cook it for 10-12 minutes, then immediately pour it into sterilized jars and roll it up.

Rose jam with honey or rose honey

Rose jam with honey is prepared in case of colds or lung problems that can be expected in winter. We prepare it for approximately the same purposes as grated raspberries or viburnum with sugar. Kalina helps to get rid of coughs, raspberries - from colds, and pink honey is used not only for the same purposes, but also as a tonic and remedy, as well as tonic.

Ingredients:

Rose petals, prepared and dried, 80 g;

Honey, light colors, 100 g;

Water, half a faceted glass.

Let's start making rose honey.

1. Pour water into an enameled saucepan, boil and dip rose petals into boiling water. Let it sweat on a small flame for 15 minutes, then remove from heat and leave on the table for a day.

2. Put honey in a saucepan with rose petals, heat over low heat until boiling, boil until the mass in the saucepan becomes homogeneous.

3. Take small sterilized jars, place rose honey in them and seal with sterilized lids.

4. Take in winter for colds or as a general tonic daily 1-2 teaspoons three times a day, for a month.

Rose jam with lemon and orange juice,

Ingredients:

Rose petals, prepared and dried, pink or red, 50 g;

Sugar, 250 g;

Lemon juice, purchased or squeezed from the fruit, 1 tbsp. l;

Orange juice, purchased or squeezed from the fruit, 1 tbsp. l;

Water, 50 ml.

We begin to prepare jam from rose petals with lemon and orange juice. It takes a few steps to prepare it.

1. Mix water and sugar in an enamel saucepan and prepare a syrup by adding lemon and orange juice.

2. When the syrup has been boiling for several minutes, put rose petals into it and cook everything together with occasional stirring for about half an hour. During this time, the syrup should thicken.

3. Arrange the jam in jars, pre-washed and sterilized, and roll up.

Jam from rosehip petals

Ingredients:

Rosehip petals, prepared and dried, 600 g;

Sugar intended for petals, 600 g;

Sugar intended for syrup, 700 g;

Citric acid, 2 g;

Water, 300 ml.

Now let's explore how real rosehip jam is prepared.

1. Take an enameled bowl, put the prepared rosehip petals in it and add the sugar intended for the petals. Grind the mixture of petals and sugar to end up with a homogeneous mass.

2. We prepare this syrup from water and sugar intended for syrup.

3. After the syrup boils for 5-7 minutes, add the crushed rosehip petals to it, heat the mixture again until it boils, and cook for 10-12 minutes, until cooked.

4. When the jam is already actually cooked, add a little citric acid to it, 2 g, as indicated in the recipe.

5. Quickly remove from heat, try to cool as quickly as possible. We do not roll up this jam, but put it in clean, dry jars and close with plastic lids. It must be kept cold.

Raw rose petal jam

Ingredients:

Rose petals, prepared and dried, 300 g;

Sugar, 600 g

Consider the process of making raw jam from rose petals in more detail.

1. Put the washed and dried rose petals in an enamel bowl, sprinkle with sugar and remember to rub them with your hands so that the juice begins to stand out.

2. Take a clean dry jar, put the petals with the released juice into this jar, pressing its contents tightly.

3. Close the jar using a plastic lid and place in a cool room or refrigerator. It is cozy and good to drink tea with such jam on long winter evenings.

Raw rose jam, whipped in a blender

Ingredients:

Rose petals, prepared and dried, 100 g;

Sugar, 2 faceted glasses;

Juice of one lemon.

Making jam according to this recipe is not very different from the previous one, but there is still a difference.

1. Take an enameled bowl, put the washed and dried rose petals there, pour all the sugar required by the recipe into them and pour in the juice of one lemon.

2. Mix the petals well, in which sugar and lemon juice are present, and leave it for 6 hours so that the mixture is infused. Don't forget to stir it occasionally.

3. Then beat this mass with a blender to get a homogeneous substance.

4. The resulting mass must be folded into a dry, clean jar, covered with a lid, nylon or polyethylene, and put in a cold place.

Dry jam from rose petals

Ingredients:

Rose petals, prepared and dried, 400 g;

Sugar, 2.5 faceted glasses, or 2 tea glasses;

Powdered sugar.

Preparation of dry rose jam is as follows. Let's consider the steps.

1. In a glass or enamel bowl, rub the washed and dried rose petals with sugar until we get a homogeneous mass.

2. We put the dishes on a slow fire and boil the contents until a state of stickiness appears.

3. We shift the hot mass onto a smooth baking sheet and dry it slightly in the oven. The process should be very slow and go until complete drying.

4. We take out the finished dry jam from the oven, sprinkle it with powdered sugar if desired. We put it in molds made of metal or cardboard, after sprinkling them with sugar.

Fragrant syrup of rose petals and rose hips

Ingredients, all at a glance:

Rose petals, prepared and dried;

Granulated sugar.

The syrup is very easy to make. It is based on the same rose petals, washed and dried.

1. We take a clean, dry jar and begin to lay out in layers on the bottom either a thin layer of petals or sugar. After each layer, firmly press the contents with a spoon.

2. Put the jar of rose petals sprinkled with sugar in the refrigerator. After a while, noticing that the syrup stood out in the jar, pour it into a separate container.

They say that such a syrup is incredibly useful, and its taste is generally beyond praise. You can make it from both roses and rose hips.

Gulbesheker or ladies' delicacy - this is the name of fragrant, beautiful and surprisingly healthy rose jam. Its medicinal properties have been known for a long time. The ancient Romans were very fond of this flower, they brought out many varieties of roses and began to actively use its petals for food, prepare fragrant rose water. Now tea rose jam is unfairly forgotten, but it is a good remedy for treating sore throats, coughing, maintaining the circulatory and immune systems. There are many reasons to make this jam a regular staple. This article is about the medicinal properties and contraindications of tea rose petal jam.

Why is it useful? Chemical composition

Why is tea rose jam so useful? The following organic components are present in rose petals:

• essential oil. For the human body, rose essential oil is an anti-inflammatory and antibacterial agent. It has an astringent and soothing effect and has a beneficial effect on the endocrine system;
• fixed oils, which contribute to the penetration of essential oils deep into organs and cells;
• organic acids affecting the general health of a person. Their main merit is that they regulate the acid-base balance of the body and stimulate the metabolism;
• Sahara giving energy;
• glycosides: bitterness (affect the digestive system and increase appetite) and saponins (improve the functioning of the glands of the respiratory tract and promote the excretion of sputum, in official medicine saponins are used as an expectorant);
• tannins;
• wax;
• anthocyanins, which act as a natural antibiotic, killing harmful bacteria and helping the immune system defend itself against infections.

Along with this, rose petals contain flavonoids, the benefits of which have long been recognized and studied. Flavonoids contain vitamins and minerals in their composition, they have a positive effect on the permeability of blood capillaries. Tea rose is rich in the following flavonoids:

• astragalin, which has a choleretic and expectorant effect on the body, eliminates spasms of smooth muscles;
• hyperoside. This substance has a beneficial effect on blood vessels and has antiviral activity;
• kaempferol, which is active in fighting cancer;
• quercitrin is a diuretic and antispasmodic, can increase blood pressure;
• quercetin supports the heart and fights cancer.

Tea rose petals have vitamins:

• B5, which inhibits aging and prevents the appearance of early wrinkles;
• vitamin K, which is needed for the heart and lungs, for strong bones and protection against toxins;
• vitamin PP for good metabolism;
• tea rose is very rich in vitamin C, which is extremely important for us. And this explains why jam from it helps so well with viral and bacterial infections.

For the health of the heart and thyroid gland, bones and teeth, for strong nerves, protection against free radicals, a bouquet of such minerals is collected in tea rose: potassium, copper, calcium, iodine, iron, magnesium, zinc, manganese, selenium, chromium, silicon, vanadium and molybdenum.

How to make tea rose petal jam

Initially, there were only a few recipes for rose petal jam, but creative housewives diversified them extremely and now you can find many options for jam. We bring to your attention an old classic recipe that preserves the maximum of useful substances in the product.

• Tea rose petals - 200 g.
• Sugar - 600 g
• Water - 250-300 g.
• Citric acid or lemon juice - 1 tsp.

It is very important to properly prepare the petals. The best raw materials will be roses of bright colors with a strong aroma. Collect them in the morning, very early. It is in the early morning that the content of essential oils and nutrients in the petals is maximum. So the jam will turn out even more fragrant and healthier. When harvested, remove the white edge from each petal, as it gives bitterness and can spoil the taste.

Pour the finished petals into a saucepan, add water and cook for 15 minutes. When the petals become soft, drain the water and cook syrup on it: add sugar and simmer for 30 minutes over low heat. If the syrup seems rare to you, then do not be zealous and do not boil it to a density. When it cools down, it will enter the desired consistency on its own. At the end, return the welded petals here, add citric acid or lemon juice, and after a few minutes, remove from heat and twist into jars while still hot. At the same time, it is important that the jam becomes pink, but if there is no color, put more citric acid, about half a teaspoon, before removing from heat. Store, of course, in a cool place for a year.

You can also enjoy this jam in the form of tea, pouring a few spoonfuls of goodies with hot water. The tea is fragrant, slightly tart and, of course, very healthy. It will warm in the cold, invigorate, saturate the body with important trace elements and vitamins, and help with colds, as it has enhanced antiseptic properties. This tea is a proven remedy for bad mood and depression.

Medicinal properties of tea rose petal jam

This jam is successfully used for the treatment and prevention of various diseases. And above all, it is useful for people prone to diseases of the circulatory and digestive systems, as well as for those who have impaired metabolism.

This dessert affects the body as follows:

1. Promotes the elimination of toxins.
2. Warm jam will relieve a sore throat and help with stomatitis, runny nose and earache.
3. Successfully fights against viral and bacterial infections. Significantly strengthens the immune system.
4. Helps with gastrointestinal infections, diarrhea, dysentery, helps restore normal microflora.
5. This jam can cure gastritis and will be a good prevention of stomach ulcers.
6. Helps with liver diseases, promotes the excretion of bile and eliminates gallstones.
7. Regulates the cycle, relieves pain during menstruation.
8. The aroma of roses is good for relaxing and relieving stress. A jam that contains rose essential oil will help overcome depression and calm the nerves.
9. An invaluable help for the heart and blood vessels: it relieves the problem of arrhythmia, prevents spasms of blood vessels and the formation of plaques.
10. Despite the fact that the jam contains a lot of fructose, sucrose and glucose, it will help in losing weight, as it can regulate metabolism.

Tea rose for children

Tea rose jam is an excellent remedy for various colds. Give it to a child with acute respiratory infections, tonsillitis, to raise the body's defenses and strengthen immunity during beriberi. Tea rose is an excellent antiseptic, it has antiviral and anthelmintic effects.

Tea rose jam quickly heals stomatitis and other wounds in the mouth. If a child has similar problems, lubricate problem areas with jam syrup.

A contraindication to the use of such a dessert can only be an individual intolerance to the components of the jam.

Therefore, good appetite and excellent health to you with jam from a fragrant and beautiful flower - a tea rose!

2017-06-10

Tea rose petal jam - Vardi muraba in Armenian. A melodious, beautiful name to match the jam itself! If you've ever tried this fragrant delicacy, then you know what I'm talking about. It is truly magical - rose petal jam!

Seda, or simply “tatik” (grandmother), as all the children of the neighborhood called her, every year cooked rose petal jam and treated them to all the neighbors. Her once noisy house now silently and sensitively listened to the steps coming from the street: "What if we have guests?"

But the guests did not come... No, the old woman, who lived with her great-granddaughter niece in a small house entwined with roses, was often visited by fellow villagers - both adults and children. Guests are those who come from afar...

Despite her extreme old age (and her grandmother was approaching her centenary), Seda retained a clear and inquisitive mind. Frail, almost transparent, like an elf's, the body contained a huge soul, which she generously squandered once on her children and grandchildren. And not only her own... Now the venerable woman sat for hours in a wicker chair, reading Marquez and Virgil, Charents and Siamanto, Chekhov and Nabokov.

“The Lord gave me health for ten lives!” she said at times. "Only - why?" Everyone I love is dead or far from me! Here I would cook at least a jar of rose petal jam for Karenchik. He, go, in his Canada and did not try this! ”- and shook her head sadly. After all, she had never seen her adult great-great-great-grandson in her life! just in case...

In the living room of the old woman lived their long life a large round table and Viennese chairs from the factory of the Thonet brothers. The hostess periodically came here to check the freshness of bouquets of roses and tablecloths.

To the niece’s grumbling that “all this rubbish should be put away in the attic, anyway, no one sits on it and no one eats behind it,” the usually good-natured grandmother rested her hands on the fert and did didactically say: “The table and chairs should always be ready to receive guests, as well as their hostess!” And then she stubbornly changed the flowers, took out a clean tablecloth from the chest of drawers and, having made sure that there was jam and tea from rose petals in the sideboard, went away.

Meanwhile, the centenary was approaching with fatal inevitability. Seda waited and was afraid of this date. On that very day, from early morning, the old house creaked conspiratorially and merrily on the floorboards. When the jubilee woke up, she quietly went out onto the veranda, then GUESTS who had come from afar began to enter her through another door ...

She left after three months. Quietly, with a smile, in a dream. She has no more desires...

Rose petal jam - homemade recipe with photo

You can cook jam not from any roses, but only from the petals of the Damascus rose, which is also called tea.

At least that's what my great-grandmother used to say. Damask roses grew in abundance in the village of Sobolevka (I was born there). This tiny settlement is somehow fabulously located almost in the center of the city of Sochi. I don’t know if Damascus roses are found there now, but during my childhood, many roses adorned the modest Sobolev courtyards. They loved the rose for its special, refined, strong, but not at all cloying aroma and delicate petals.

It was from these petals that fragrant jam was cooked. Roses were collected by hand in baskets, aprons, or large pieces of dense fabric specially sewn to clothes.
Then they cut off the petals and made jam from them. God, what a scent! For many years I did not remember the taste of vardi murab, but its aroma was imprinted in my memory forever!

Recently, I discovered a sprawling bush of the rose I needed, not far from my house. And, with the permission of the owners, I collected some pink heads to finally cook fragrant jam from my childhood.

Here are some recipes for rose jam. The first one I tried myself, and the others are the recipes of my friends and relatives.

Tea rose petal jam with low sugar content

Ingredients

• 100 g rose petals.
• 150 g sugar.
• 100 ml of water.
• A small pinch of citric acid.

How to cook

My remarks

• Roses are good to pick in dry weather.
• If it is not possible to immediately collect the required number of flowers, then the collected ones are well stored in a closed plastic container even for several days. Break off the petals.
• Many recipes advise cutting off the white part of the petals, but I did not do this.

I caught good light on the street for two days, but the sky was overcast, so the pictures of the finished jam are a bit dark.
During cooking, a completely dizzying aroma wafted from the kitchen throughout the house. The spoon with which I stirred the jam, even after I washed it, still exuded the aroma of roses. Surprisingly, the next day I boiled and stirred it with the same spoon. It still gave off a pink scent and the lather I skimmed off was rose-flavored!

Tea rose petal jam recipe with medium sugar content

Ingredients

100 g rose petals.

200 g sugar.

200 ml of water.

1 tablespoon lemon juice.

How to cook

Tear off the petals, rinse, cover with one tablespoon of sugar, rub with your hands until the juice is released. Drain the juice into another bowl. Boil the syrup from the remaining sugar and water, pour the petals over it, bring the jam to a boil over high heat, then reduce the heat and cook for 5 minutes, add the squeezed juice, leave for 10-12 hours. Repeat cooking two more times, at the end of the third cooking add lemon juice.

Raw rose petal jam

Ingredients

• 100 g rose petals.
• 200 g sugar.
• 2 tablespoons of lemon juice.

How to do

Tear off the rose petals, rinse under cold water, grind with your hands until juice appears, mix with sugar and fold tightly into a jar. Close with a plastic lid and store in the refrigerator. The jam prepared in this way is simply put into tea.

Recipe for high sugar rose petal jam

Ingredients

• 100 g rose petals.
• 700 g sugar.
• 250 ml of water.
• 2-3 tablespoons of lemon juice.

How to cook

Cut off the petals, rinse, rub with your hands, add 100 grams of sugar and leave in a cool place for 5-6 hours. Boil sugar syrup from water and sugar, dip the prepared petals into it, bring to a boil over high heat, then reduce the fire to low, cook for no more than 5 minutes. Let stand for 12 hours. Then again bring to a boil, cook on a small fire for 20 minutes, pour in the lemon juice, cook for another minute. The jam is ready!

Rose petal jam is mesmerizing. It becomes instantly addictive. The spoon reaches for the cherished little jar. I hope that next year my Damascus rose will bloom, and my mother will grow a bush in the yard. Then I will certainly prepare rose water, rose wine.

Special thanks to my dear friend Verochka Ramazova for her help in preparing the publication.

Always yours Irina.

Who wants to live forever? Who dares to love forever when love must die? Who can wait forever no matter what? Glory to the brave who dare to love, knowing that all this will come to an end...

Queen - Who Wants To Live Forever

Many people often use folk recipes to improve health and increase the body's immune forces. The benefits of rose petal jam are undeniable.

This is not only a delicious and refined dessert, but also a source of excellent mood. The main thing is a way to restore your health and loved ones at home.

The chemical composition of delicate inflorescences is rich in vitamins, microelements and other active substances. All of them are necessary for the body. This delicacy has been used since ancient times to treat various diseases.

The benefits of individual elements:

1. Vitamin B5 - slows down aging and the appearance of wrinkles.
2. Vitamin C - has antibacterial properties, strengthens the immune system.
3. Vitamin E - improves the structure of hair and skin.
4. Vitamin K - improves the functioning of the heart, lungs, removes toxins from the body, improves blood clotting.
5. Vitamin PP - regulates metabolic processes.
6. Iron - increases hemoglobin, improves blood composition.
7. Copper - normalizes the function of the glands.
8. Essential oil - has an antibacterial, soothing effect.
9. Fatty oils - contribute to the cellular penetration of essential oils.
10. Organic acids - activate metabolism and acid-base balance.
11. Sugar is a source of energy.
12. Glucosides (bitterness) - increase appetite, improve the functioning of the gastrointestinal tract.
13. Saponins - regulate the function of the respiratory tract, is used as an expectorant.
14. Flavonoids - has choleretic, diuretic and antispasmodic properties, give elasticity to blood vessels, resist cancerous growths.

Indications for use

In addition to aesthetic qualities, pink delicacy has excellent taste and medicinal properties and is able to normalize the functions of the body's internal systems. Therefore, it is successfully used in medicine.

Application for diseases and dysfunctions:

1. Nervous disorders, stressful conditions.
2. Diseases of the digestive tract (dysbacteriosis, gastritis, constipation).
3. Violation of cardiac activity.
4. Renal disorders.
5. Headaches associated with vasospasm.
6. Swelling of the face and limbs.
7. Hormonal diseases.
8. Low blood clotting.
9. body intoxication.
10. Painful conditions during menstruation.
11. Diseases of the oral cavity (stomatitis).
12. Thrush and other fungal diseases.
13. Weakened immunity and colds, sore throats.

How to make rose petal jam

Not every garden grows tea roses; this delicacy is quite rare. But if there is a desire to create such a miracle, and you are the owner of delicate petals, then you should try it. The technology of preparation is quite simple.

Stages of preparing petals:

1. It is better to use varieties of tea roses with a pronounced aroma and bright color.
2. The delicacy is made from domestic roses, as the flowers sold in the store are chemically treated.
3. Only inflorescences at the initial stage of opening, collected in the morning, are suitable for harvesting. During this period, the buds contain more essential oils, so the dessert will be more fragrant.
4. Flowers are cut with scissors at a distance of 0.5 cm from the base. The collected buds are stored in a tied bag and in the refrigerator to preserve the aroma.
5. Before cooking, the buds are disassembled and the white part of the fit to the stalk is removed.
6. Rinse, squeeze lightly and dry on a wire rack or towel.
7. In order to keep the color of the jam saturated, the disassembled inflorescences are placed in a strainer. Scalded with boiling water, then poured with ice. After a few minutes, the procedure is repeated. Dry.

simple recipe

Ingredients: petals - 400 g, sugar - 500 g, water - 50 g, citric acid - 1 teaspoon.

For syrup: sugar - 500 g, water - 1 glass.

Cooking:

1. Mix petals, sugar, water and citric acid and lightly crush.
2. Cover with a lid, remove for 6-12 hours to let the juice flow.
3. Prepare syrup from sugar and water. Boil.
4. Pour in the mixture and cook for 10-15 minutes. If desired, for a specific smell, you can add star anise, clove bud or mint. Or for a rich rose scent, a few drops of rose oil at the end of cooking.
5. Pour the hot composition into sterile jars and roll up with sterile lids.
6. Store in a cool place.

Without cooking

The most useful delicacy prepared without heat treatment. Vitamins, trace elements and other nutrients are preserved as much as possible.

1 option. Ingredients: fresh petals - 450 g, sugar - 900 g

Cooking:

1. Lay the petals in a jar in layers, alternating with sugar.
2. Lightly crush with your hands or with a pestle to release the juice.
3. Store closed in refrigerator.

Option 2. Ingredients: petals - 250 g, sugar - 200 g, citric acid or lemon juice.

Cooking:

1. Put in an enameled or porcelain dish and mix everything.
2. Stir occasionally throughout the day.
3. Transfer to a blender, chop or grind with a wooden spoon.
4. Place in sterile jars and store in the refrigerator.

old recipe

Ingredients: petals - 200 g, sugar - 600 g, water - 250 g, citric acid - 1 teaspoon.

Cooking:

1. Pour the petals into a saucepan and pour a glass of boiling water.
2. Cook for 15 minutes until soft.
3. Pour in sugar, mix.
4. Cook over low heat for 30 minutes.
5. In the process, add citric acid. If after a few seconds the composition has not turned pink, add another half a teaspoon of acid.
6. Pour hot into sterile jars.

In a slow cooker with tangerines

It turns out a thick, homogeneous jam. Ingredients: petals - 220 g, tangerines - 2 pieces, powdered sugar - 460 g, water - 1 glass.

Cooking:

1. Mix peeled pitted tangerines with petals.
2. Grind in a blender.
3. Put in a slow cooker and cook for 15 minutes in the "soup" mode.
4. Pour in powdered sugar. Mix for a few minutes.
5. Cook for 25-30 minutes in the same mode.
6. Pour hot into sterile jars.

With honey

Another name for the sweetness is pink honey. Ingredients: petals - 800 g, water - 500 ml, liquid honey - 500 ml.

Cooking:

1. Pour the petals with boiling water and cook for 15 minutes.
2. Remove from stove and let stand.
3. Add honey and cook until thickened
4. In a hot state, decompose into sterile jars.

When hot, the mass is more liquid. When cooling, the consistency thickens, but if it still does not suit you, then you can:

• when everything is almost ready, drain the syrup and cook everything separately;
• use a gelling agent;
• if used in cooking, you can thicken with starch.

The variety of recipes does not end there, the main thing is not to be afraid to try and find new special combinations.

Contraindications

Although the delicacy has a lot of useful qualities, it is contraindicated for some people. Not recommended for use in diseases:

• diabetes,
• allergies and individual intolerance to the components,
• obesity
• hypertension.

Caution, in a limited amount, jam can be consumed during pregnancy and breastfeeding, as well as children under 3 years old.

Delicious, fragrant rose petal dessert can be enjoyed all year round. In summer it is ice cream with a treat, and in winter, of course, with a cup of tea.

In any case, getting useful nutrients with sweetness, you can improve your health and strengthen your immune system. And also create a great mood for yourself on cold, winter evenings.

I saw that a tea rose had bloomed and remembered that you need to make jam from rose petals: the recipe is the simplest of all. Previously, I did not take it seriously and thought why it was, and I considered stories about usefulness to be fairy tales. But after checking it in action, I can say for sure that it helps to cure the throat and even cough. But this does not mean that you need to discard all medicines and be treated only with it, but use it for an auxiliary effect and a speedy recovery.

Often, rose jam is advised to improve the functioning of the stomach and its treatment, and without any problems, this recipe will help get rid of sore throat, stomatitis, sore throat and relieve bronchitis. Children can also be given it, but in small quantities, if the child does not have allergies.

And tea rose jam according to this recipe comes out very tasty and can be added to tea, which will become incredibly fragrant. I advise you to do it too!

Ingredients:

• Tea rose petals - 250 g
• Granulated sugar - 650 g
• Juice of half a lemon
• Water - 100 ml.

The weight of the finished jam - 700 g

How to make rose petal jam

To begin with, before making jam from tea rose petals, you must immediately cut it off. When the bud is fully opened, then at the slightest touch the petals come off, that's exactly what I need. Those that have not yet been revealed to the end, I do not touch. As a result, I picked 250 grams of petals and immediately put them in a colander and rinse well so that no insects remain.

Then I fill them with 325 grams of sugar and add lemon juice from half a lemon.

I mix thoroughly, as if pressing down, so that the petals release juice and leave this mixture for 6 hours.

During this time, even more juice will stand out and the petals will soften.

Jars and lids must be sterilized so as not to spoil the rose petal jam, which, according to this recipe, will turn out just fine. To do this, I bring water to a boil in a small saucepan, then put a grate on top of it and put the jar upside down. 2-3 minutes are enough for sterilization. Also do not forget about the covers, but a minute is enough for them.

From the remaining sugar and water I prepare sugar syrup, for this I mix them and bring to a boil. Then I pour this syrup into the petals and continue to cook for 20 minutes. During this time, do not forget to stir several times so that it does not burn on the bottom.

I transfer it to the prepared jars and tighten the lid tightly, or roll it up with a key, depending on which jars you prefer.

I leave the jars to cool down and healthy rose petal jam is ready, the recipe is the fastest of all such, because in other ways you have to cook it for several days, and not everyone agrees to this.

Do not bypass these flowers, as its usefulness has been tested and proven. Bon appetit!