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Morabayeh Gol – Persian rose petal Jam مربای گل سرخ

Morabayeh Gol – Persian rose petal Jam مربای گل سرخ

Prepared from the petals of Rose de Resht

Course breakfast, brunch, easy recipe, jam, spread
Cuisine iran, iranian food, persia, persian cuisine, Persian Food
Keyword Morabayeh Gol – Persian rose petal Jam مربای گل سرخ
Prep Time 10 minutes
48 hours 10 minutes
Servings 2 Jars (250 ml)
Author Labsalliebe

Ingredients

INGREDIENTS ROSE PETAL JAM

  • 125 g fresh rose petals
  • 800 g sugar
  • 400 ml Water
  • 1 tbsp lemon juice or
  • 1/4 tsp citiric acid
  • 3 tbsp rosewater (optional)

Instructions

PREPARATION ROSE PETAL JAM

  1. Pick rose petals best on a sunny morning, remove the green parts. Test the fresh rose petals, if they taste slightly bitter, cut off the white parts. My rose petals do not need to be cut off, as they do not taste bitter at all.

  2. Mix with 100 g of sugar and knead well, put in a container with a lid and place in the refrigerator for 48 hours.

  3. Bring water to a boil, turn down the temperature and add half of the rose petals and simmer for 10 minutes.

  4. Using a skimmer, remove the rose petals and set aside on a plate.

  5. Add the remaining sugar (700g) and simmer for 6 – 8 minutes until it is syrupy.

  6. Now add all the rose petals and lemon juice or citric acid.

  7. Pour a little of the jam onto a small plate and see if the consistency is good. The jam should be syrupy and not too thick or too runny.

  8. Test if the flavor is good, otherwise you can add up to a maximum of 3 tablespoons of rose water.

  9. Fill into sterilized jars and close the lid tightly.