Rose jam
Instructions
Peel and cut apples into small pieces.
Rack our over a lemon and put it all in a non-aluminum pot.
Add the grated lemon rind, washed petals and water, stirring well.
Let stand in pan covered for half an hour, then put on the heat and boil slowly, skimming.
When apples are cooked, pass everything through a sieve of horsehair.
Put the puree on the fire together with sugar and let boil again, slowly and stirring constantly.
Once it has thickened a bit more honey, place it in warm airtight jars, and store in a dark, dry place.
Ingredients and dosing for 4 persons
- 2000 g of apples
- 500 g of rose petals scented and healthy
- 2000 g of sugar
- 1 lemon
- 250 cl of water