ROSE PETAL MARMALADE
Nothing smells better then a bouquet of roses in a vase. No marmalade smells better then the marmalade made from rose petals. Not every rose is edible, and if you want to make a sweet from this flower make sure it is free of pesticides first, and to have enough roses to cut, around 300 gr. of rose petals.
The rose that you need for the marmalade is known as Rosa Centifoliaor Rosa Damascene.
Roses are beautiful flowers known in the Greek mythology. They say when Goddess Aphrodite was born and arose from the sea on a big shell, roses came to the shore together with her in order to give a good smell to the air she was supposed to breath. And in Rome women used to put rose oil on their face for a shiny and healthy skin.
300 gr. rose petals
1 kg. sugar
2 teaspoons citric acid powder
500 ml. water
Separate the petals from the rose, cut off the white part (do not cook it cause it gives bitter taste) and wash them well in a big bowl with water. Dry the rose petals on a towel. Put the water in a pot bring it to a boil and add the rose petals. Simmer them for 15 minutes. Then add the sugar and the citric acid and cook for additional 6 minutes.
Put the hot marmelade in sterilized glass jars, turn them upside down until marmalade is cold. Store in a cold and dark place.
Wash and clean the jars, close the lid and sterilize them in a preheated owen on 100 degrees Celsius (212F) for 15 minutes.
After opening if you can keep the jar in the refigerator.
If you want the scent of the roses to stay strong for longer time, cut a circle from baking paper, soak it in Cognac and try to place it well on the lid. You do this after you open the jar and start using the marmelade.
Use the marmelade for cake decorating, to serve ice cream or just spread it on bread and butter.