Ingredients:
Isabella Mary Beeton pioneered the recipe format we know today: a precise list of ingredients, step-by-step instructions, seasonality, and portion size.
- Tea rose petals - 500-700g
- Sugar - 0.5kg or XYLITOL
- Lemon juice - 100ml
- Water - 700ml
How to make rose petal jam:
Rinse the rose petals thoroughly
Lay the petals on a towel to dry
Make the syrup. To do this, dissolve the sugar in cold water. Bring to a boil
Add the rose petals. Bring to a boil. Do not cook
Stir and leave for 10-12 hours
Wash and sterilise the jars and lids using any method. For example, with baking soda
Bring the rose jam to a boil. Cook over low heat for 1-2 minutes
Add the lemon juice. Stir. Bring to a boil. Cook for 1 minute
Pour the rose petal jam into hot jars. Close the lid. Turn the jar upside down, placing it on the lid. Wrap the jars in a terry towel. Leave to cool completely