● 250 g rose petals
● 900 g sugar
● 850 g water
● juice of 1 lemon
Separate the rose petals from the stem and using a pair of scissors, cut the bottom part of the petals that are white and discard.
Wash and put in a bowl.
Add half the sugar and the lemon juice and stir well to cover the petals with sugar.
Leave overnight at room temperature.
In the morning, put the water to boil and add the rose petals and the rest of the sugar.
Stir until the sugar dissolves.
Lower the heat and simmer for 20-25 minutes for the jam to reduce. No other herbs are needed, as the rose petals have their own fragrance, which is wonderful.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.