Rock sugar honey rose jam
Overview
Rose jam is my favorite dessert ingredient. In addition to using it to make various pastries, I also like to soak it in water and drink it. Although I planted 10 roses, the flowers I collected were too limited and there was never enough. During the rose blooming season this year, I went to the rose garden to pick and buy more than ten kilograms of roses. The sauce I made is enough for a year. Although turning more than ten kilograms of flowers into jam is quite a process, the scent of roses filling the house makes people happy while working. This year's rose jam recipe has been changed. Instead of white sugar, rock sugar and honey are used. This makes the sauce more delicious and healthier. Because the amount of rock sugar is large, the old rock sugar you buy can be directly crushed and ground into rock sugar powder by the seller, which saves a lot of effort. Otherwise, so much rock sugar will damage the food processor.
Tags
Ingredients
Steps
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I bought a big box of roses, with 12 pounds of petals. The petals are very light, so it’s a big box. I bought Damascus edible roses, this variety is best for making sauce.
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Pick the roses cleanly and dry them after washing. This project is huge. We mobilized the whole family and still picked it up for several hours. Although the petals I bought are also Damask roses, which have the same fragrance as the one I planted, but the color is light pink. The one I planted is darker and more beautiful. The ones on the top of the finished picture are the ones I grew myself.
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Use an oil-free and water-free pot. Although the pot is not small, you can only make about 300 grams of petals at a time. Add rock sugar powder to the petals and rock sugar in a ratio of 1:1.2, and add 1 gram of salt for every 200 grams of petals.
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Knead with both hands to combine the powdered sugar and petals
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Wait until the powdered sugar has basically melted and the petals have shrunk completely.
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Put the kneaded petals into a container that has been sterilized by boiling water and is free of oil and water. I usually choose brown glass bottles, but this time because there were too many and there were not that many bottles, I used two large lock-and-lock boxes. Knead everything and put it into a sealed box or glass bottle. Leave it in the sun for a day. I made several bottles of 2-pound bottles, and 2 large boxes of 3-liter sealed boxes. Enough
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After drying, spread a layer of powdered sugar on the top, then pour honey to seal it. The same goes for big boxes. But in the end, I didn’t have enough rock sugar, so I used some white sugar and honey to cover it
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After sealing the honey, seal it with a lid and store it in a dark place. Let it ferment slowly for at least 2-3 months, and the rose fragrance will become more mellow and sweet. Then you can take it out and enjoy it
