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Did you ever heard of rose jam?
It is a great way to enjoy the fragrance and aroma of roses and keep it year long.
We usually eat rose jam on breakfast with kaymak (cream) on top of piece of fresh bread. But you can use as a topping for ice cream or other desserts or make a rose flavored yogurt and more.
I shared the recipe for kaymak in the previous episode and i am excited to share the rose jam recipe as you wish.
In this recipe i used lots of rose petals to have intense taste and density. But normally it is more lighter and has few rose petals in jams. It is up to you to decide how you want to have.
You can even double the sugar and water and have more jam. It will have a similar rose fragrance taste too.
To Make The Rose Starter:
250gr. rose petals (The kind we use has pale pink color, full of fragrance and has many petal layers, watch the video )
1/4 tsp citric acid
1/4 cip sugar
For the jam:
Half of the rose starter
1/2 tsp citric acid
With this amount of rose starter (125gr) you can double the sugar, water and citric acid and have more jam.
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