Rose Marmalade

Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings4 jars
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  • roses - 4 cups of oil - giving petals
  • sugar - 4 cups
  • water - 1 1/2 cups
  • rose water - 1/2 cup
  • lemon juice - 1/2 cup, freshly squeezed
  • citric acid - 1 tsp for every 2 lb (1 kg) of sugar


Pour 4 fully stuffed cups of rose petals in a pot and add the sugar.

Begin rubbing the petals and sugar with your hands, causing the gradual release of the petals' juice and their moistening the sugar.

Once the petals have released their juice thoroughly, add the rose water and plain water.

Put the container on a moderate stove and boil until the sugar melts - 10-15 min. after the blend comes to a boil. Leave the container to sit covered overnight.

The next day, boil the jam again for 10-15 min. Make sure that the total boiling time is no more than 30 min. Boiling just long enough to get the standard jam consistency. Finally, stir with the citric acid as well.

Distribute the prepared rose marmalade into jars and close them tightly.


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