pink buffet






As a child, every Jewish child had a lot of different jams: tasty apricot and tselnosvarennyh pears, cherries and apples, plums and walnuts. But the most memorable, unusual and fragrant was jam from rose petals.


To begin with rose petals had yet to reach. If your roses were not, for the petals we went to the market - in the season it was all strewn with them, and smelled like a huge garden of roses or rose oil factory. If it were his roses - sent their children to pick off. Tea roses, which are usually written in recipes, in fact it was strictly forbidden to touch - it's beauty and pride of my grandmother's rose gardens, they remained intact until the end of the summer. The petals can not be eaten, like apricots or cherries, and they were driven bees, but the kids did not complain - it was very nice to collect an armful of satin deliciously scented petals.





You will need:


200 g of rose petals


3 tbsp. Sahara


½ tsp citric acid















Cooked jam of red, pink and white petals, although the latter were used less often - they can not boast of such a rich flavor, like pink and red. But before you cook, wash, choosing any bugs, worms, cut off the white base - they taste bitter! - and dried on the breeze. After cooking jam poured into banks and put in the cellar - close to all the others. But in the fridge was always open jar - for beauty. Grandmother called jam in the Turkish manner "gyulbesheker". Adults always got it when drinking tea and called the guests - to remember the taste and smell of the departing summer.




Cooking method


Rinse petals. Using scissors, cut the white base of petals and then lay pitch in a colander, parboiled, then lower in cold water. Give petals to dry, to shift into a bowl, pour one cup of sugar and rub it with petals. Cover the bowl with plastic wrap and let it sit for a few hours.


In the meantime, you can cook the sugar syrup. Pour the remaining sugar four cups of water, bring to the boil and simmer over medium heat for about 30 minutes. Then add the petals with sugar and cook for another half hour, stirring frequently and slightly pushing the petals, so they gave their flavor. Add citric acid and continue to cook for another 10 minutes. Then pour the jam into prepared sterilized jars and roll covers. Nice and warm summer!



Anna Markova