Preparation :
Put the water and rose leaves into a pan, cover and boil until
the rose leaves go almost a white color. Then add the sugar
and boil with the lid off until the syrup thickens. Dissolve
the lemon salt cubes in 1/8 glass water (or add the lemon
juice to the water), pour this into the pan after the syrup
has thickened, bring to the boil once, remove from heat, and
with a perforated spoon remove the foam on the syrup. Pour
the jam into a bowl, and after it has completely cooled down,
put into a jaar and close the lid tightly. Eat as desired.
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