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Rose jam

Rose jam

In the stories that my grandmother made us children of the past period in Hungary during World War c'eran two things that had impressed my imagination:
winter walks on horse-drawn sleigh and rose jam.

And the rose jam I always remained in the lead until, pedaling along the Danube towards Budapest, I did not see her serve at breakfast:
really existed!

More than a rose jam it would be more appropriate to speak of jam of rose petals; but so is it.
And they need so many petals: they weigh very little.

This year the flowering of roses, in my garden, was very poor due to a productive pruning suffered in June during my holidays ... and only at the end of August it recovered, although not abundant as usual.
But I also wanted to photograph the preparation of this particular preserve despite the small amount of the fundamental element!

Here's how to do it.

ingredients:

rose petals

g

100

sugar

g

200

water

cc

300

lemon (juice)

CT

2

(as an alternative to sugar and lemon juice can be used as gelling sugar but the result - otherwise excellent with fruit - is not equally satisfying)

Preparation:

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It is essential, for this preparation, that the roses have not been treated with chemicals (see note). The petals, well washed and dried should be weighed (here in the recipe is given as a measure for ingredients a pound of petals) and coarsely chopped.

Then mix well with half of the sugar and leave to rest covered with plastic film in a sheltered place for two days.

After this period, melt the rest of the sugar in the water and lemon juice, add the petals and put on fire.

Bring to a boil (but not at high heat) And cook, stirring gently for about twenty minutes at least, until they take root.

At this point the jam is ready for the jars and then to be enjoyed, maybe spread on bread for breakfast!

If prepared properly is a fragrant preparation; and the scent take precedence over taste.
It is not every day but sometimes it's really nice.

ADVICES AND NOTES:

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  • For the protection of my roses I use only infusion of nettles (when it is left to macerate it has a horrible smell) or water and soap of Marseilles; as well as, on some, some garlic plants planted near the shrubs: very empirical but effective remedies!

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