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rose Jam (turkish) from The Kitchen Of Martin James, Copenhagen, Denmark 225 Grams Rose Leaves (without Stalks)
6 1/4 Glasses Granulated Sugar
3 3/4 Glasses Water
4 Lemon Salt Cubes Or 4 Tablespoons Lemon Juice put The Water And Rose Leaves Into A Pan, Cover And Boil Until The Rose Leaves Go Almost A White Color. Then Add The Sugar And Boil With The Lid Off Until The Syrup Thickens. dissolve The Lemon Salt Cubes In 1/8 Glass Water (or Add The Lemon Juice To The Water), Pour This Into The Pan After The Syrup Has Thickened, Bring To The Boil Once, Remove From Heat, And With A Perforated Spoon Remove The Foam On The Syrup. Pour The Jam Into A Bowl, And After It Has Completely Cooled Down, Put Into A Jar And Close The Lid Tightly. eat As Desired. |
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