ROSE JAM
This vegan palate joy tastes like summer, sun and enjoyment of life.
INGREDIENTS
- 100 g fresh untreated rose petals
- 250 g jam sugar ( 2:1 )
- juice of 3 lemons
- 350 ml water
- 1 tablespoon vanilla sugar
- optional: a little bit of rum
PREPARATION
- Pluck the petals from the chalice
- Mix it with the jam sugar
- Let it rest for 3-4 hours
- Bring water to boil
- Reduce temperature
- Add petals with sugar, juice and vanilla sugar
- Let it boil once
- Puree it with your hand blender or your smoothie maker
- Put it back to the pot
- Let it boil bubbly for 8-10 minutes
- optional: add rum
- Fill the jam hot in sterile jam glasses and close immediately
- Turn immediately
- After 5 minutes turn again and let it completely cool down
Store the jam darkly and cool
Keep open glasses in the refrigerator and consume within 2 weeks
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