This jam is one of the traditional jams from the Azerbaijan region, and it is delicious whether eaten with **cream**, **rice pudding**, or on its own. In Turkish, it is known as **Kızıl Gül**.
Ingredients for Rose Petal Jam
Fresh, cleaned rose petals: 500g
Sugar: 1.5 kg
Water for syrup: 3 cups
Citric acid: ½ tsp
🍯Trim the top, vibrant part of the rose petals to about 150-200g. Then, rinse the petals in cold water and drain them in a colander.
🍯Mix the sugar and water, then let it sit for 20 minutes, stirring occasionally until the sugar dissolves. Place the mixture over medium heat and bring it to a boil for 2-3 minutes, allowing the syrup to thicken slightly.
🍯Dissolve the citric acid in 1 tablespoon of water, and then add it to the syrup.
🍯Immediately add the rose petals, lower the heat, and gently press the petals with a spoon to submerge them in the syrup. Let it simmer for 8 minutes until the syrup thickens (occasionally moisten the sides of the pot with water).
🍯In a large bowl that fits the jam pot, fill it with cold water and some ice. Remove the pot from the heat, then quickly place the bottom of the pot in the icy water to cool the jam rapidly (if the ice melts and the water warms up, replace it with fresh ice to cool the jam completely and quickly).
🍯Transfer the cooled jam into an airtight jar.
🍯Be sure to cool the jam quickly after cooking, as this helps preserve the red color of the petals and ensures the syrup remains white, eliminating the need for food coloring.
🍯When trimming the petals, ensure you only cut the red, vibrant parts and avoid mixing the white portion. It's best to cut the petals into large pieces. If desired, you can also add 500 ml of water and 250 ml of rosewater for enhanced flavor.
