Rose petal jam with tartaric acid

Flowers for jam should be chosen fragrant and fragrant, with a bright saturated color, red or pink. A tea rose is perfect for this purpose. The best time to pick flowers is dawn, because it is at this time that the scent of roses is strongest.

The petals must be removed from the flower with your hands, remove the stamens, if there is pollen on the petals, you can shake it off using a sieve. Next, the lower part of each petal must be cut off (the base of the petal is white). Then the prepared petals are washed with running water. We put them on a clean towel so that they dry out a little.

Pour water into an enameled saucepan, pour sugar into it. We send the pan to medium heat, bring its contents to a boil, constantly stirring. Keep the pan on fire until there are no sugar crystals left in the syrup.

At this stage, we put rose petals in the syrup, mix. Cook the jam for 3 minutes, without ceasing to stir and removing the foam, then remove the pan from the heat, cover with a lid and leave for 12 hours. When the specified time has passed, we return the pot with jam to medium heat, bring it to a boil again, reduce the heat. Cook the jam for 20 minutes. Do not forget to interfere from time to time.

The jam should thicken. If this did not happen, the time can be increased. In addition, it is worth remembering that red petals are usually rougher than pink ones, that is, jam from red rose petals should be cooked a little longer. A good way is to try jam at different stages. The petals in it should become tender and soft.

Add tartaric acid (tartaric stone) to the jam, mix and keep on fire for another 3 minutes. This will make the colors of the jam brighter and more beautiful, the flavor a little stronger, and also increase the shelf life. Then we pour the finished jam hot into pre-sterilized jars, roll it up with sterile lids, let it cool in the heat.

After that, you can remove the jam to the storage place in a cool room.

The jam is ready!