Rose petal, ginger, and chokeberry jam

Ingredients for 1 servings:

• 150 g rose blossom(s), fragrant
• 75 g ginger
• 350 ml water
• 500 g gelling sugar 2:1
• 3 lemons
• 2 tbsp vanilla sugar
• 450 ml juice (aronia juice)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 50 minutes

Pluck the rose petals. Use only the blossoms without the calyx. Place the petals in a large saucepan with the gelling sugar and let stand, covered, for about 2 hours. In the meantime, peel the ginger and, if you like, cut it into small cubes or grate it. Reserving the resulting juice. Squeeze the lemons. Pour both over the rose petals and blend everything using a hand blender. Slowly add 350 ml of water, then slowly add the chokeberry juice and the vanilla sugar. Boil the mixture on high for 4-5 minutes, stirring constantly. Then, while the jam is still hot, immediately fill jars, seal, and turn upside down for about 10 minutes. Allow the jam to cool.