Summary

Ingredients

• 5 handfuls very fragrant roses, without calyx, fresh
• 1 lemon (s), organic, the juice and the zest
• 1.2 liters water
• possibly rose water, then take correspondingly less water
• 1 bag / s preserving sugar, 3: (500 g)
• 1 sachet vanilla sugar,

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Instructions

1. Pick the flowers at the end of May and beginning of June in the midday sun, until around 12:00 p.m. and only when the sun is shining.
2. For the jam we need the petals of fragrant roses, either old, English, unsprayed varieties or the apothecary rose. It can also be the dog rose.
3. These are plucked from the basket and not washed. Then you pour the water over them. You can also add rose water proportionally, so that there is a total of 1.2 liters of liquid. You now add the zest and the juice of the lemon. Bring the whole thing to the boil and simmer for about 10 minutes. Let stand covered overnight and let it steep.
4. The next day, chop up the mixture with a hand blender and then add the preserving sugar, mix well again for a moment and let it steep. Vanilla sugar can be added as required. But can also be left out.
5. Bring to the boil for 4 minutes according to the instructions and fill into clean, hot twist-off glasses.
6. I personally like it even better than the rose jelly.