Sunday, 25 August 2013
Rose Petal Jam
Today I'm delighted to welcome my Turkish friend, Seyda as my guest. She's an incredibly busy lady but she's sparing the time to explain how to make Rose Petal jam. Having tasted this delicacy in her home, I know it's as delicious to taste as it's beautiful to look at. And actually, it isn't too difficult to make.
Welcome, Seyda, and thank you for dropping by.
Not at all, it's my pleasure. It's always nice to chat. And of course, I'm happy to explain how to make Gül Reçel.
I was fascinated by the beautiful pink colour of your jam, and the fact that it was absolutely clear. How do you achieve that?
You can only make this jam with pink, scented roses, and they have to be cabbage roses or centifolias. You pick the petals from six fully opened roses, all on the same day.
Remove any bits of stamen, then wash the petals in a large bowl of water until clean. Drain well and shake in a sieve.
Mix together 5 tablespoonfuls of caster sugar
The juice of half a lemon
1 crystal of lemon salts [the size of a pea]
The rose petals
and squeeze it all into a paste, which you put into a sealed jar.
Store this paste in the fridge [it will keep for months]
And how does this become jam?
When you are ready to make the jam, you start by boiling together 3 1/2 glasses of water and 3 glasses of sugar.
Boil until it is a thick syrup. Test by dropping a little on a saucer. When it does not run it is ready.
Add the rose mixture from the jar. Stir for five minutes while the mixture is boiling. When it foams and hisses, it is ready. Turn off the heat.
Allow to cool for a few minutes, then put into glass jars [pretty ones if you have them]. Seal when cool.
And finally, what do you use it for?
We may use it on a sponge cake, or put a spoonful on top of a portion of rice pudding or a tablecream. It can also be eaten at breakfast or at tea time.
As we say in Turkish: "Afiyet olsun" - enjoy and may it do you good.
Before you go, let's enjoy a cup of Turkish coffee - and perhaps you'll read my fortune.