Rose Petal Preserve

Basic

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans. It is very similar to jam, but much sweeter, with pieces of fruit still firm and palatable. It is most commonly used as an addition to confectionery, but it is also sometimes served alone with a cup of coffee or a large cup of water.
The following recipe was kindly given to us by one of our employees in whose family it has been for generations.

Ingredients
600 g rose petals
1 l water
1 kg sugar
2 lemons

 

Preparation

Wash the petals and remove the white part at the base. Allow them to dry until no water is left on the surface. Place the petals in a pot, add water and let it boil. After the water has boiled, add sugar. Stir occasionally until all sugar has dissolved. Add juice of 2 squeezed lemons and simmer for about half an hour until the mixture thickens. Pour the mixture in clean glass jars while still hot and secure firmly with lids. The preserve may seem a bit loose at first, but it will firm up as it sets. You can eat it right away but it develops a fuller flavour after a day or two. Store it in a cold and dark place for up to a year or for about 6 months opened and refrigerated.

 

Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.

ROSE ICE CREAM

ROSE ICE CREAM

Heat the water with sugar until the sugar is well dissolved.

Lamsragoût with  apricots

Lamsragoût with apricots

Mix the meat with the mixture of flour, salt and paprika.

Chocolate cake with rose water

Chocolate cake with rose water

Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.

FRAGRANT ROSE BONBONS

FRAGRANT ROSE BONBONS

Briefly boil the sugar, citric acid, strawberry puree and honey.