Homemade Rose Jam

Homemade Rose Jam

1. I picked a few roses and patted them. I planted them myself. I only picked more than 40 flowers at a time. Clean them one by one.

2. After washing the flowers, let the water dry, pluck all the petals, and remove the pedicles. Today’s flower is 100 grams after removing the pedicles

3. Put the petals in an oil-free and water-free basin, put 100 grams of sugar,

4. Knead it with your hands, and knead the sugar and petals until they are fused together. This is what it looks like for a while.

5. Continue to knead until the petals are completely out of shape and are basically in the state of sauce. At this time, the sugar will also melt, but it has not completely melted yet.

6. Put the kneaded petals into a clean, oil-free tea-colored bottle, which I have accumulated for four days. The bottle can't be full, just 7 minutes full, because the rose sauce will ferment when it is placed, and it will rise after fermenting. Pour about 1 cm thick honey on the top. In order to maintain the taste of Meijing sauce, I also choose the rose-flavored honey. Cover the bottle and store it in a cool and dry place. You can take it with you in the future.

7. This is a sauce that has been marinated for 5 days. It has not been fermented, but it is completely edible. The newly marinated sauce has a rose color.

8. The one on the side was marinated last year. It's dark in color, but the fragrance is still strong. The sauce marinated in this way won't go bad for a few years.

Tips:

If you don’t have brown glass bottles, you can use ordinary glass bottles.