Rose jam ala Kräuterjule

Ingredients for 1 servings:

• 5 handfuls of flowers of strongly scented roses, without calyx, fresh
• 1 lemon(s), organic, the juice and the zest
• 1.2 liters of water
• possibly rose water, then use less water accordingly
• 1 bag of gelling sugar, 3:1 (500 g)
• 1 bag of vanilla sugar, nB

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 34 minutes

Own creation

Pick the blossoms in late May or early June in the midday sun, until around 12:00 p.m. and only when the sun is shining. For the jam, we need the petals of fragrant roses, either old, unsprayed English varieties or the Apothecary Rose. It can also be dog roses. These are plucked from the heads and not washed. Then pour water over them. You can also add rose water in proportion, so that the total is 1.2 liters of liquid. Now add the lemon zest and juice. Bring the mixture to a boil and simmer for about 10 minutes. Cover and leave to stand overnight to infuse. The next day, puree the mixture with a hand blender and then add the gelling sugar, mix briefly again, and let it infuse. Vanilla sugar can be added if desired, but it can also be omitted. Boil for 4 minutes according to the instructions and then pour into clean, hot twist-off jars. Personally, I like it even better than the rose jelly.