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We break the white part of the roses, after which we wash them and drain them well.
Add 1 tablespoon of lemon salt, 1 tablespoon of sugar and rub them to keep the color boiling. Cover and refrigerate until the syrup is ready.
In a saucepan add water, sugar and put on the fire to boil until you get a syrup, add the petals, froth as many times as needed, finally add the lemon salt.
Pour the jam into clean jars, cover with a blanket and let it cool and then store them in a cool place,