We bought our first jar rose jam (In Greek: γλυκό τριαντάφυλλο) by the greengrocers of our favorite village on Crete and we liked is so much, that we decided to try to prepare this ourselves with our best roses of the garden.
Only strong perfumed roses can be used for this recipe! All roses are edibles, but the taste will be influenced from the material you use. The best roses for this recipe are the Damascus Roses. Picking of the petals should be done in the late morning when flowers are open and develop its delicate fragrance.
There are different ways to prepare this jam: you cook the jam until the jellifying point is reaches or you add some pectin. I tried both ways and I found the second one easier and quicker. With the first one I had the problem that during store the jam begun to produce sugar crystals: the problem is that only one small crystal of sugar will speed the crystallization of the whole one. For this reason it’s very important that all the sugar is dissolved before you reach he boiling point!
Glyko Triantafyllo– Greek Rose Petal Jam
- 150 g roses, petals if possible white part trimmed
- 1 kg sugar
- 1 lemon juice
- 350 ml water, warm
- 1/2-2 teaspoons fruit pectin (optional)
- 50 ml water for dissolving pectin
- Wash petals and spread the washed petals on a clean dish towel or paper towels. Pat dry with a paper towel. Remove any dried petals or the ugly ones.
- In a big bowl combine petals, sugar, lemon juice and 50 ml water.
- Mix bruising the petals thoroughly.
- Cover the bowl tightly with lid or cling film and leave in the refrigerator overnight or up to two days. To speed this step you can mash the petals with the wooden spoon for about 15 minutes; in this case let rest at least 2 hours
- Add 300 ml water to the petals mixture.
- Stir at low heat until sugar is completely melted (without boiling!).
- Increase the heat and simmer the contents for at least 30 minutes, until setting point is reached and syrup begins to coat the sides of the pan. At this point the petals should be translucent. Never scrub the sugar from the walls of the top! You can test for this by dropping a little of the jam onto a cold saucer and poking it with your finger to see if it wrinkles (be careful, it’s hot!). To speed this process you can add some pectin dissolved in 2 tablespoon cold water.
- Fill the jam in sterilized jars. Close firmly and place the jar upside down (on a wooden or plastic surface for example, to prevent temperature shock) after 5 minutes turn and let cool completely.