To jam good fragrant tea rose with soft, delicate petals.

Flowers rose cut, gently rinse under running water and dry on a paper towel.

Tear off the petals, pour a small amount of sugar and grind them well with your hands. To be a small amount of juice.

In a small saucepan, mix the remaining fruit sugar Mistral (for jam I recommend to use it, as it gives the syrup the unwanted yellowness) of water and stir, bring to a boil.

Add to the boiling syrup petals, mix well and remove from heat. Once the jam has cooled, cover the saucepan with a lid and leave for 12 hours at room temperature. Over time, the pot is again put on fire and stir, bring to a boil. Immediately remove from heat. Such a procedure we need to repeat three times. Ie three times with an interval of 12 hours.

The cooled jam to spread out in clean, sterile jars and seal.