ROSE JAM ( GUL RECELI )

INGREDIENTS

• 150 - 200 gr scented rose petals
• 1 lemon
• 2 cups water
• 4 cups sugar
• 2-3 tbs rose water ( optional )

1) Wash and cut and discard, bitter yellow or white bases of the rose petals. Place them in a bowl and pour 2 cups of sugar over them. Squeeze the lemon juice together with the pips and add to the bowl. ( Pectin in the pips will help jam to thicken ). Let it stand overnight.

2) Place 2 cups of water and 2 cups of sugar in a heavy pan and bring to boil. Then add the rose petals and sugar mixture into the pan. Simmer for 20 -30 minutes on low heat, stirring occasionally. Add the rose water 10 minutes before the cooking time.

3) Take the jam off the heat when the sugar thermometer reads 105- 106 C.

4) Pour the jam into sterilized jar, cool and seal. Store in a cool place.