From the petals of a tea rose, a divinely tasty and healthy jam is obtained. It is especially indicated in stomatitis and other diseases of the oral cavity, as it has strong antiseptic and anti-inflammatory properties.
How to brew jam from the petals of a tea rose - the best recipe with lemon
Ingredients:
- petals of a tea rose - 520 g;
- purified water - 980 ml;
- sand sugar - 980 g;
- lemon - 170 g.
Preparation
This recipe for making stunning jam from tea rose petals is good in that it allows you to maintain the useful properties of the product to the maximum without compromising the taste qualities of the billet. For its realization buds of fragrant tea rose are dismantled on petals, we release them from garbage and we put in a wide bowl. If the petals are collected on your site, and you are sure of their purity, then the washing phase is better to miss. So the workpiece will be even more useful and fragrant. In other cases, necessarily we will wash the product with clean cold water and spread it on the towel for a time to dry.
Prepared petals fall asleep half the portion of sugar and rub it carefully with palms to start separating the juice. Squeeze to the mass of lemon juice, mix well and leave the clock for five or six in the heat, from time to time mixing the workpiece.
After a lapse of time, we prepare the sugar syrup from the remaining sugar and filtered water, stir the mixture, stirring, to a boil and dissolve all the crystals, and pour it to the ground petals. We now put a container with jam on a hotplate with a moderate heat and let the contents boil, stirring. Immediately remove the vessel from the fire and leave until completely cooled. We perform this procedure of boiling-cooling two times a day for three days, after which we spread out the ready hot jam on the previously prepared sterile glass containers, let the workpiece cool in an open state, and then cap it with boiled lids and place it in a cool dark place for storage.
The recipe for cooking jam from the petals of a tea rose without cooking
Ingredients:
- petals of a tea rose - 220 g;
- sand sugar - 400 g.
Preparation
A very fragrant, pleasant pink color produces jam from the petals of a tea rose, if cooked without cooking. In addition, this method guarantees maximum preservation of the utility of the source product.
To prepare the billet according to this recipe, we analyze the buds of the tea rose on the petals and, if necessary, wash it and dry it well until the moisture evaporates completely. Now we pour the product in a bowl with sugar and grind the mass very carefully with hands so that the petals begin to separate the juice. We put the resulting blank into sterile glass jars, cover it with boiled capron caps and put it on the shelf of the refrigerator for storage. Such a fragrant jam from the petals of roses without cooking, as a rule, complement the tea, which fills the drink with a new taste, aroma and, of course, adds usefulness.
Jam from the petals of a tea rose in a multivark
Ingredients:
- petals of a tea rose - 350 g;
- filtered water - 600 ml;
- sand sugar - 980 g;
- citric acid - 15 g.
Preparation
We prepare the tea rose petals with a pinch of citric acid and a small amount of sugar before the separation of the juice, and in a multi-device, we cook the syrup from water, sugar and the remaining citric acid until a slight thickening, adjusting the device for the "Varka" regime. Now shift the mashed petals into a syrup and continue cooking the jam in the same mode for another fifteen minutes.
On readiness we pour the jam on sterile glass containers, cap it with boiled lids and define into a cool and necessarily dark place for storage.