Rose Confiture is based on a very old Polish recipe. An author - Maria Disslowa - lived at the turn of XIX and XX century. She was a publicist, educator, principal of a school of household and an author of many culinary books.
For years I thought that the rose confiture must be extremely difficult to make. Nothing more wrong, it's very easy but time consuming. What you need is fragrant rose petals, sugar, and a big, clay bowl - makutra (our grandmothers used it all the time) - or if you don't have it, a food processor will do it. Recipe calls for double the amount of sugar in relation to the petals, I used the same amount, since I reduce sugar in all my dishes.
Why would you like to make a rose confiture? It's taste delicious in all kinds of sweet pastries and cakes, but the best is when used as a filling, in Polish, traditional donuts.
For years I thought that the rose confiture must be extremely difficult to make. Nothing more wrong, it's very easy but time consuming. What you need is fragrant rose petals, sugar, and a big, clay bowl - makutra (our grandmothers used it all the time) - or if you don't have it, a food processor will do it. Recipe calls for double the amount of sugar in relation to the petals, I used the same amount, since I reduce sugar in all my dishes.
Why would you like to make a rose confiture? It's taste delicious in all kinds of sweet pastries and cakes, but the best is when used as a filling, in Polish, traditional donuts.
Ingredients for 475 ml of confiture:
300 g fragrant rose petals (any color, any rose, all roses are edible)
300 g brown sugar
1 lemon
Directions:
Clean the petals under lukewarm water and dry well (I used a salad drainer). Get rid of white petals' ending (they are suitable bitterness). Place petals in a food processor, cover with sugar, squeeze juice from the whole lemon and mix for few minutes. Confiture is ready. Move it into a glass jar if you are going to use it within a week or two and keep in the fridge. If you are saving the confiture for later, transfer to a suitable, freezer safe container and freeze.
Clean the petals under lukewarm water and dry well (I used a salad drainer). Get rid of white petals' ending (they are suitable bitterness). Place petals in a food processor, cover with sugar, squeeze juice from the whole lemon and mix for few minutes. Confiture is ready. Move it into a glass jar if you are going to use it within a week or two and keep in the fridge. If you are saving the confiture for later, transfer to a suitable, freezer safe container and freeze.
Recipe inspired by Maria Disslowa
