Rose petal jam has a delicate aroma and pleasant taste, and dandelion honey will be very good for tea and pastry baked goods.
Rose petal jam
Collect red or pink roses and trim off the white bottom. Rinse the petals in running cold water and mix with sugar (650 g of sugar per 500 g of petals), add 1 teaspoon of citric acid diluted in 50 g of water. Leave the mixture for 5-6 hours, then pour hot syrup (650 g of sugar and 0.5 liters of water) and cook for 15-20 minutes. Pour the finished hot jam into clean, dry preheated jars and roll up under metal lids.
Rose petal syrup
Rinse the petals in running cold water, transfer to an enamel container, fill with water (for 1 kg of petals, 1 liter of water) and simmer until the petals are soft, then discard them in a colander. Filter the resulting broth through several layers of cheesecloth, add sugar (1.5 kg of sugar per 1 liter of broth) and heat over low heat, stirring constantly, until the sugar is completely dissolved. Then filter the mixture again through cheesecloth, bring it almost to a boil, but do not boil, and add lemon juice (0.5 lemon per 1 liter of syrup). Pour honey into dry heated jars, roll them up with metal lids, turn the jars upside down and cover with a thick cloth so that they cool slowly.
Dandelion honey
Dandelion flowers are best harvested in May. Rinse the flowers under running cold water and let it drain. Transfer the flowers to an enamel container, fill with water (l of water per 1 kg of flowers) and simmer for 1 hour. Throw the flowers in a colander, collect the broth in an enamel pan. Add sugar (2 kg of sugar per 1 liter of broth) and heat over low heat until the sugar is completely dissolved. Filter the mixture through several layers of cheesecloth and cook for 1 hour over low heat. Before the end of cooking, add lemon juice to the syrup (3 lemons per liter of syrup), pour the honey into dry heated jars and roll it under metal lids.
Honey from rose petals and dandelions is harmful to diabetics.
