Rose Petal Jam

Prepare all the specified ingredients.

First, you need to gather rosebuds and separate them into individual petals. Leave them on the table for 1-1.5 hours to allow any bugs to crawl out. Then, transfer them to a colander and rinse with cold water. Do not pour boiling water over them to preserve their color.

Transfer the rose petals to a suitable pot, layering them and sprinkling sugar between each layer. Add citric acid.

Using your hands, gently crush the petals to release their juice. Cover with a lid and leave it in the kitchen for 6-7 hours. During this time, the petals will release their juice.

After the specified time, start making the syrup. In a saucepan, combine sugar and water. Stir with a wooden spoon and bring to a boil over medium heat. Simmer for a few minutes until all the sugar has dissolved.

Add the rose petals with the syrup to the boiling sugar syrup. Stir and bring to a boil. Simmer for 5 minutes over low heat. Turn off the heat and let it cool completely. You can leave it overnight.

Send again on low heat. Bring to a boil and cook for another 5 minutes on low heat.

Transfer the hot jam to a clean sterile jar and seal it with a lid or use a suitable container with a lid. Store in the refrigerator. The rose petal jam is ready.

Enjoy your tea!