Turkish cuisine · Breakfast & Eggs

Rose Petal Jam

Damask rose petals cooked with sugar and lemon into a fragrant, pink-colored jam.

Ingredients · for 8 servings

• 200 g rose petals (unsprayed, Damask rose)
• 700 g sugar
• 500 ml water
• 1 juice of a lemon
• 1 tsp rose water
• 1 white bread

Instructions

1. Pluck the rose petals, snip off the bitter white base of each petal with scissors, and gently wash the petals in cold water and drain.
2. Vigorously rub the petals with 200 g of the sugar and half the lemon juice between your hands for 3–4 min. in a bowl until they collapse and release deep pink juice; cover and let sit for 2 hrs.
3. Bring the remaining sugar with the water to a boil in a pot and boil vigorously for 10 min. until a clear, slightly thread-forming syrup forms.
4. Add the steeped petals along with their juice to the syrup and boil uncovered over medium heat for 20–25 min., skimming off the foam; the petals become tender and translucent.
5. Add the remaining lemon juice – the color instantly turns a bright pink – and cook for another 3–4 min. until the jam clings thickly to the spoon.
6. Remove from the heat, stir in the rose water, fill into clean jars while hot and seal; serve for breakfast with fresh white bread.