Rose confection (rose jam)
Ingredients
- 454 gFresh rose petals
- 426 gWater
- 1,588 gSugar
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Sugar64%
- Fresh rose petals18%
- Water17%
Ingredients by weight, heaviest at the bottom.
Method
Once the roses are fully open, collect their petals. Set the big ones aside and snip off the white bases with scissors.
Place the small petals and the trimmed white bases in a spotless pan, pour in the water and scald.
Strain the liquid through a cloth or sieve, wringing the petals hard before discarding them.
Return the strained liquid to the pan, add the sugar and keep stirring with a wooden spatula until it has melted.
Add the big petals you set aside. Boil while stirring until it thickens; when a drop on a plate sets, take it off the heat.
When cool, spoon it into jars, seal them airtight and store somewhere fairly cool.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026