مربای گل

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The quality of the roses determines everything. Unscented roses produce a preserve that looks pretty but tastes of nothing. The roses MUST be unsprayed—pesticides concentrate in preserves.

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The white base of rose petals contains bitter compounds that will ruin the preserve. Every single petal must be trimmed. This is the most time-consuming step but cannot be skipped.

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Water is the enemy of proper preserve-making. Wet petals will make the syrup thin and can promote spoilage. Take time to dry them thoroughly.

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Massaging the petals with sugar and lemon extracts their essential oils and begins the preservation process. The lemon juice also helps maintain the pink color (without it, the preserve turns brown).

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Gentle cooking preserves the color and fragrance. High heat destroys the delicate rose oils and can turn the preserve brown. Low and slow is essential.

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Adding rosewater off heat preserves its volatile aromatic compounds. This final addition deepens and rounds out the rose flavor.