This jam is one of the traditional jams of the Azerbaijan region, which is delicious whether served with butter, cream, or rice pudding. In Turkish, it is known as "Kızıl Gül.
Ingredients for Rose Petal Jam:
Fresh rose petals, cleaned: 500 grams
Sugar: 1.5 kg
Water for syrup: 3 cups
Citric acid: 1/2 teaspoon
Steps for Preparing and Cooking Rose Petal Jam:
Cut the top and colorful part of the rose petals to make it around 150-200 grams. Then wash them with cold water and place them in a strainer to drain excess water.
Mix sugar and water, and let it sit for 20 minutes, stirring occasionally until the sugar dissolves in the water. Then place it over medium heat, bringing it to a boil for 2-3 minutes, allowing the syrup to thicken slightly.
Dissolve the citric acid in 1 tablespoon of water and add it to the syrup.
Immediately add the rose petals to the syrup, reduce the heat, and press the petals down with a spoon so that they sink into the syrup. Let it cook for 8 minutes until the syrup thickens (occasionally moistening the sides of the pot with water).
In a large container that the pot fits into, add cold water and some ice cubes. Remove the jam from the heat and immediately place the bottom of the pot in the cold water and ice to cool it quickly. If the ice melts and the water heats up, place it back in the ice water to cool the jam completely and quickly.
Pour the cooled rose petal jam into a sealed container.
Special Notes:
Quick cooling after cooking helps preserve the color of the petals, keeping them red and vibrant while the syrup remains white. This way, there is no need for food coloring.
Chef’s Suggestion:
When cutting the petals, make sure to cut the red and colorful parts, avoiding the white parts. It is best to cut the petals into larger pieces. If desired, you can use 500 ml of water and 250 ml of rose water for added fragrance.
