Rose petal jam

Yield: 1 servings

Measure Ingredient
30 larges Red cabbage roses
3 pounds Sugar
2 pints Water
½ Lemon

Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of the half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon. Turkish cooks keep this for years.

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