Best Balkan Rose Petal Jam
This recipe for Rose Petal Jam originated in Bulgaria, where the fragrant Rosa Damascena has been cultivated for centuries. The jam has delicate floral tones and is fantastic drizzled over ice creams or desserts and even added to cocktails.
Prep Time 1 hour hr
Cook Time 1 hour hr
Total Time 2 hours hrs
- 200 g fresh rose petals
- 1 kilogram sugar
- 1 litre water
- 1 teaspoon citric acid
- 2 drops red food colouring optional
If using fresh petals, pick them up early in the morning. Cut the yellow ends of the petals and place them in a bowl of cold water for 20 minutes.
Heat 1 litre of water to the boil in a jam pan. Then, reduce the heat to simmer and add the sugar. Stir until the sugar is fully dissolved.
Place the rose petals in a sieve and rinse them under your kitchen tap. Pat the petals dry gently with kitchen paper. Add them to the sugar syrup and let it simmer. Stir occasionally until the jam reaches the right consistency, then remove it from the heat. You can check if your Rose petal jam is ready by placing one drop of jam on a porcelain plate. If the drop keeps its shape and it's no longer runny, your Rose petal jam has reached the right consistency. Be careful not to overcook it.
Add citric acid 3-4 minutes before removing the jam from the heat. If your rose petals are light pink, you may want to add a couple of drops of red food colouring to make the colour of the jam more intense. Leave the jam to cool completely before packing it into sterilised jars.
Keyword Jam from Rose Petals, Rose Petal Jam