Original text of the recipe:
“150-200 g roses petals, 1 kg sugar, ½ teaspoon lemon juice, 2-3 tablespoons lemon juice, ½ l water. The rose petals are chosen, the white side is cut, put in an enameled saucepan and sprinkle with lemon juice, then mix gently and squeeze the leaves in your hand without breaking until a red juice flows out of them. Meanwhile, put the sugar with the water to the color until the syrup binds, add a spoonful of lemon juice, pull the sauce on the edge of the cooking machine, and place the rose petals in the syrup as best they can. Boil again and after boiling add the rest of It is now necessary to watch the sweetness not to bind too much, making occasional attempts (soak the spoon in the jam, rise up, let the syrup drop over the top of the spoon and when it remains 2 -3 drops fall into a saucer. If the drop remains like a grain, without stopping, the sweet is ready.) After what sweetness has been taken from the fire, gather the foam, allow it to cool down, and then put in jars that cover with ceola and bind. ”
Source: 1800 practical recipes, Nicolae Olexiuc, Iulia Olexiuc, 1986
200 g petals of roses
1 kg of sugar
1/2 teaspoon lemon juice
3 tablespoons lemon juice
1/2 l of water
Remove the rose petals and wash
Sprinkle the lemon juice over the petals, then mix gently and collect the sheets in your hand without breaking until a red juice flows
Meanwhile, put the sugar with water until the syrup is bind, then add a spoon of lemon juice and take the saucepan from the fire
Put the rose petals in the sugar syrup, spraying lightly
Once again boil the jam and after it boils add the rest of the lamiae
Sweeten the sweetness so that it does not bind too much, making occasional attempts (soak the spoon in the jam, rise up, let it flow over the top of the spoon all syrup and when there are 2-3 drops drop in If the drop remains like a grain, without losing it, the jam is ready).
When the jam is ready, it froze and let it cool with the lid covered
Put the jam in jars and close tight with metal caps
Put a towel on the bottom of a pot, put the jars and hot water to cover three quarters of the jar height and boil 30 minutes
