7 oz. Edible rose petals from Isparta
5 cups Sugar
2 cups Water
½ Lemon, juiced
Wash the rose petals gently and dry well. Spread them on a large tray and sprinkle all of the sugar on top. Start rubbing the petals with the sugar until all the petals are bruised and the aromas of the petals are released. Cover the petals and let it rest overnight. Next morning, transfer the petals together with the extract and sugar into a large pot. Place the pot over low heat, add 2 cups of water and start cooking while stirring. Cook the jam until the rose petals have become translucent and the liquid has become syrupy. Pour in the lemon juice before taking off the heat. Stir in the lemon juice right before taking the jam off the heat.
Place the jam while it’s hot into the jar. Tightly close the lid and place the jar upside down on the kitchen counter, and wait until cooled. Store in a dry and cool place.