Ingredients:
125 gms. Rose petals (dark red roses )
2 cups sugar
1 cup lemon juice
1-1/2 cups water
1/2 tsp. commercial pectin
Method:
- Pull out petals of roses.
- Trim out any spoiled or dried ones.
- Wash and rinse, drain out excess water.
- Put lemon juice,water, sugar and petals in a large pan.
- Use a pan with a wide bottom.
- Stirring continuously, heat till sugar dissolves.
- Once boiling starts,simmer covered, for 30 minutes.
- Dissolve pectin in 2 tbsp, of liquid from pan.
- Add to mixture.Take off fire.
- Stir till well dissolved.
- Return to heat, bring to a boil, simmer one minute.
- Pour into hot sterilised jar, cool, seal.
- Refrigerate after opening seal.
Making time: 1 hour
Makes: 500gms.jam
Shelflife: 3 months approx.
Note: Though dark red large variety are appropriate, you can
use them even in the bud form. To make gulkand you can use the
`gulkand roses', which are small, light pink, fragrant bunched
variety, are ideal.
Pickles and Jam's Index
