Red orange jam with rose petals

Red orange jam with rose petals

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

All that is complicated and meticulous about this jam is the cleaning of oranges. Because I don't like the bitter aroma that white skin gives, I decided to remove this bitterness. For this I proceeded as follows:

I washed the oranges very well with warm water. I peeled the oranges, cut off their heads and with a very sharp knife I cut the white part of the orange. With the same knife I cut between the skins that delimit the slices and in this way I chose only the slices without the skin. Pretty meticulous thing… I put all the slices in a bowl, and I squeezed the leftovers between my palms to collect the juice. It was a shame to throw them like that… I separated the juice from the orange slices, and I used the remaining juice for a cake.

I put water and sugar in a saucepan. I put them on the fire on a low to medium flame and let the syrup boil until it dropped and began to bind. You can try the syrup if you take a little syrup on a spoon, touch the syrup with your finger and when you overlap two fingers they stick. Put rose water and orange slices over the bound syrup. Stir and leave on the fire until it starts to consistency and bind. It takes about 15 minutes. If you are in a hurry or if you want your orange slices to remain as whole as possible, then add 1 teaspoon of pectin to the jam. At the end, add the rose petals. Put hot jam in sterile jars, if you make more jam and screw the jars with lids. We let the jam cool a bit and immediately served a slice of butter with the jam. It is wonderful for breakfast or for cakes! May it be useful to you !!

What are the benefits of the rose

Rose flowers contain important vitamins and minerals, such as vitamin A, vitamin C, B vitamins, calcium, magnesium and potassium.

At the same time, they contain several unique compounds:

citronellol - rejects mosquitoes

citric - has antimicrobial properties

Eugenol - a powerful antioxidant

Methyl eugenol - a local antiseptic and anesthetic (also found in cinnamon)

The rose has remarkable anti-inflammatory properties. Therefore it can be used in any kind of inflammation, such as sore throat or rheumatism.

It also acts as an antineuralgic agent. It can help relieve sciatica pain, pain and nerve damage.

Rose petals can be associated with St. John's wort in this regard, for greater efficiency.

Few probably know that the rose is related to the rosehip. They are part of the same species and are a kind of "cousins".

Like rosehips, rose petals have tonic effects on the cardiovascular system. Tones blood vessels and reduces heart palpitations.

Rose petals have a refreshing effect on the body. In fact, rose vinegar is an old-fashioned remedy known to reduce fever.

The rose is also used as a facial tonic, it is included in various skin creams and lotions, due to its antioxidant, anti-inflammatory, anti-aging and anti-wrinkle effects.

The elixir presented above can be applied in small amounts (drops) and on insect bites or skin irritations.

Rose jam, a delicious dessert

The sweetness of roses reminds us of childhood, often accompanied by pancakes, for breakfast on the weekend. I'm sure that the little ones will also like this sweetness, which leaves an enticing aroma in the whole house, after you open the jar. Here are the steps you need to take to prepare this rose petal dessert!

Ingredients for rose jam:

400 grams of rose petals
600 grams of granulated sugar
juice from 2 large lemons
300 milliliters of flat water

4 steps to prepare fragrant rose jam:

1. In a large bowl, add cold water over the roses. They sink and wash well, changing the water 3-4 times. Remove from the water, leave to dry, then remove the petals. When breaking the petals, be sure to remove their base, which is white.

2. Add the rose petals in a bowl, along with 5-6 tablespoons of powdered sugar and mix with your fingers until they begin to moisten and lose volume. Cover with cling film.

3. Meanwhile, add the remaining sugar and plain water in a saucepan, along with the juice of 2 large lemons. Mix well to dissolve the sugar, and when it reaches boiling point, add the rose petals. Leave it on the fire for a few more minutes, until the jam syrup forms.

4. Pour the jam while it is hot in 2 previously sterilized jars, put a cellophane foil and the lid. Turn down with the lid until it cools. Keep in the pantry or in a cool, darker place. It can be served for breakfast with pancakes, on toast or even on biscuits, along with a cup of milk.

If you found this article useful, give it a tryLIKE our Facebook page, where you will find at least other equally interesting articles.

Rose jam

Boil the sugar with water and lemon juice until well combined.
During cooking, squeeze the foam that is formed, until the syrup is well cleaned.

While the sugar binds, put the lemon salt over the rose petals and knead well by hand. When the syrup has set, put the rose petals thus prepared and let it boil.

Put in jars after it has cooled well.

Dried tomatoes in oil

So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When

When and how to pick poppy flowers

It is advisable to pick poppy flowers from orchards or other clean, unpolluted areas. Do not pick poppies from the fields near the roads!

Only the petals from the young, freshly opened flowers are used. Harvesting is done in dry weather, after the dew has risen.

If you want to keep the poppy flowers for the winter, it is advisable to dry the petals as soon as possible after harvesting them. Drying is done in shady places and high temperatures of up to 40 degrees Celsius.

Once dry, store in paper bags in a dry place. They can be used to make teas or cough syrups.

1. Gina Bradea, Natural poppy jam, without preservatives: https://pofta-buna.com/dulceata-naturala-de-maci-fara-conservanti/
2. The Herbal Resource, Red Poppy - An Ancient Medicinal Plant: https://www.herbal-supplement-resource.com/red-poppy-benefits.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pancakes with rose petals

In a bowl put flour and mix with vanilla sugar, salt and eggs. Add the milk little by little, stirring with a pear-shaped wire. Add orange water. However, if the composition is too viscous, add more milk. It is preferable for these pancakes to be fine, to be easy to roll or fold.

The composition is left to rest for about 1 hour.

To fry each pancake, max. 3 min. Melt the butter in the pan. The excess butter is collected on a paper napkin. It is reused for each pancake that will be fried.

With the help of a polish, pour the composition into the pan greased with butter and heat well and fry the pancakes, one by one, on both sides. Put them on top of each other in a plate. After they have all been fried, take each pancake and reheat it in the pan, only for a few seconds and, being hot, sprinkle a few rose petals, a little powdered sugar and either fold them in four or roll them. They are served warm, in a romantic setting, with champagne and lovers.

Roses jam

First of all, it is good to know what kind of roses to choose. As a general rule, the best are (in this order) pink, white and yellow roses. Red roses should be avoided, except for the very fragrant ones.
A second rule: the flowers should not be too old or withered (use only flowers with fine petals, not thick).
Finally, the third rule says that every flower must be fragrant (do not use roses that have a vague scent or that do not smell at all).
Don't be scared, it's not as hard as it sounds!

Secondly, you should get rose petals, not an easy task.
I have to admit, I was lucky with the rose bush at the gate (I have a house in the country that I "conquered" this summer) and with my boy (he is 30 years old) who kept bothering me to do the sweetness of that bush.
So now we assume that you have about 250 grams of petals.
The most unpleasant thing follows, namely the cleaning of the petals from the white end (the one with which they stick to the tail), because this part gives a bitter taste to the composition. It's a painstaking issue, because you'll have to take petal by petal.
But if you have the flower with the bulb, you can break all the petals at once, thus separating them from the useless side.
Well, now let's see how we do it.
Rub with your hand, easily not to break, all the petals with the juice of a lemon (lemon has the role of preserving the sweetness and keeping the consistency of the petals).
You do not have to take the petal by petal, but put all the petals in a pot, pour the juice on top, and mix carefully, at the same time rubbing the petals in your hands.

Separately, in an enameled bowl, boil about a liter of water and sugar.
When it starts to boil, put the rose petals that have been rubbed with lemon. Let everything boil for about an hour - an hour and a half - depending on how "low" you want to make it (ie how much syrup you want to have jam).
In any case, you must keep in mind that a jam that is too low (without too much syrup) will be extremely sweet, while a jam with too much syrup will not last too long (it will have to be refrigerated and eaten in two or three weeks, as it will not last "in winter"). Obviously, it would be ideal to make a jam between the two extremes. During the cooking, obviously, chew from time to time, so that it does not stick to the kettle. The time is approximate, the jam is removed from the fire when it is "tied". About 10 minutes before taking the jam from the heat, add the juice from the other lemon and cinnamon. When ready, set aside on the fire, and put the hot jam directly into the jars.

Rose jam & # 8211 Recipe 1

Ingredients rose jam
- 1.2 kg of white sugar
- 500 ml of plain water
- a bowl with cleaned petals (about 70 flowers)
- 2-3 lemon slices
- clean and sterilized jars
for petals: 1 teaspoon lemon salt + 1 tablespoon sugar

How to prepare rose jam

In a bowl, boil the water with the sugar. Mix with a wooden spoon until the sugar melts. Then let it boil for about 45-50 minutes, until it binds to a syrup that slips harder on the spoon. When we mix with a spoon, it feels like it's tied, we mix harder.
The flowers should be washed lightly, remove the petals, then remove the white area from each petal. I repeat, it is an extremely meticulous operation, but in the end, it is worth the effort.
Therefore, the washed and cleaned petals are kneaded with a teaspoon of lemon salt and a tablespoon of sugar. Knead the petals well to soften. I also added some red rose petals for contrast. Let the petals soften for a while, then squeeze them well with your fist, squeeze them lightly, then add them over the sugar syrup, mix gently. Add the lemon slices, and let it boil for a few more minutes, then turn off the heat.
Transfer the jam to the jars, wipe them off any drops of jam, then put them under a towel and leave them to cool. We label them and store them in the pantry.
It's a sweet treat!

Tomato jam

1. Peel the tomatoes and wash well with cold water. Separately, put boiling water in a saucepan, and when it has boiled, add the tomatoes for 5 minutes.

They are then removed and cooled under a stream of cold water, after which they are cleaned one by one from the skins.

2. Each tomato is cut at the end from the stem and cleaned of seeds with a needle. The procedure is done with great care, because the tomato must remain whole.

Then drain the tomatoes in a colander.

3. Cut the orange peel or lemon peel into small pieces.

Then insert a piece of orange peel or lemon into each tomato, depending on your preference.

4. Put the sugar and water in a saucepan and simmer until a syrup is obtained. The prepared tomatoes are then placed in this syrup.

5. Remove the pan from the heat and leave for 30 minutes, then continue cooking for another 10 minutes.

Remove the bowl from the heat again and set aside for 4 hours, so that the tomatoes soak well in the syrup. Put the bowl on the fire again, until the syrup binds, and the tomatoes acquire a slightly transparent color.

6. 5 minutes before removing the bowl from the heat, add the lemon juice and vanilla sugar.

7. It is good to leave the jam to cool in the pot in which it boiled. Once it has reached room temperature, pour it into jars, which are then sealed and left for the winter in the pantry or cellar, depending on the space you have.

Sweet roses

Bathed in the morning dew and caressed by the sun's rays, roses always delight you with their delicate scent and texture. Every morning in the garden gives you a new opportunity to enjoy the enchanting scent of rose petals and takes you to your grandparents' childhood garden. Not at all pretentious when it comes to care, roses are the right choice when you want to have your loved ones every day :)

And because the summer months are the right time to prepare the sweetness of rose petals, we thought we would tell you today about the variety of roses famous worldwide for its intense fragrance, but also for the special aroma that jams offer: Damascene Rose or Damascus Rose.

Known among jam craftsmen as the flower with thirty petals, the damask rose is the best choice when it comes to making jam from rose petals. A variety known for its special fragrance, Rosa Damascena is also used in the manufacture of perfumes or oils and even wines. In Rome, for example, the most fragrant wines, recognized worldwide, are made from the petals of damask roses.

The damask rose blooms profusely from the end of May until the end of June. The pink flowers have an intense sweet scent and a fine texture, qualities that make this variety invaluable in the preparation of jams. If you want to get a tasty and fragrant jam, pick the flowers in the early hours of the morning, when they are just beginning to open. And during the flowering period, you can continue harvesting until the afternoon, to make sure that you have gathered all the flowers that have reached maturity.

To enjoy the properties of damask roses, store petals in cloth bags or wooden crates and quickly start preparing them for jam. Stored for more than twelve hours, the flowers will begin to lose their properties and you will no longer have the same intense and fragrant taste of roses.

As a curiosity, one of the most famous places in Romania where the damask rose is grown is Ucea de Sus, from Făgăraș County. Here, the housewives compete more and more in the preparation of the most skillful jams, which they then taste to the most capricious tastes in the village. To this day, it has never happened that sweetness does not pass the test.

We invite you to try the fragrant damask variety in the preparation of your sweetness from rose petals and to share your impressions with us :)

Video: Σπιτικός πελτές χωρίς συντηρητικά από ώριμες ντομάτες (August 2022).