📝 About This Recipe
Inspired by the ancient traditions of the Levant and the Balkans, this exquisite 'Gül Reçeli' captures the fleeting essence of spring in a jar. These preserves offer a delicate balance of floral perfume, bright citrus, and a subtle honey-like sweetness that transforms the humble rose into a sophisticated spoon sweet. Perfect for those who appreciate the romantic alchemy of floral cookery, this ruby-colored preserve is as beautiful to look at as it is to taste.
🥗 Ingredients
The Roses
- 4 cups Fresh highly fragrant rose petals (loosely packed; use Damask, Rugosa, or organic heirloom varieties)
- 1/2 cup Granulated sugar (for macerating the petals)
The Syrup Base
- 2 1/2 cups Granulated sugar (for the main syrup)
- 2 cups Water (filtered)
- 3 tablespoons Fresh lemon juice (strained)
- 1 teaspoon Pectin powder (optional, for a thicker set)
Aromatics & Finishing
- 1 piece Star anise (whole)
- 2 pieces Cardamom pods (lightly crushed)
- 1 teaspoon Rose water (high quality culinary grade)
- 1 tablespoon Pomegranate juice (for a deeper ruby color)
👨🍳 Instructions
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1
Gently rinse the rose petals in a bowl of cool water to remove any dust or tiny insects. Spin them dry in a salad spinner or pat them very gently between paper towels.
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2
Using clean kitchen shears, snip off the bitter white 'heel' at the base of each petal where it attached to the stem. This step is tedious but essential for a smooth, sweet flavor.
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3
Place the prepared petals in a large glass bowl and sprinkle with 1/2 cup of sugar. Using your fingertips, gently massage the sugar into the petals for 2-3 minutes until they begin to bruise and release their fragrance.
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4
Cover the bowl with plastic wrap and let the petals macerate at room temperature for at least 4 hours, or ideally overnight in the refrigerator, to develop the oils.
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5
In a heavy-bottomed stainless steel pot, combine the remaining 2 1/2 cups of sugar, water, star anise, and crushed cardamom pods.
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6
Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for 10 minutes to create a light syrup.
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7
Add the macerated rose petals and any liquid they have released into the simmering syrup. Stir gently with a wooden spoon.
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8
Stir in the lemon juice and pomegranate juice. You will notice the color of the petals brighten and turn a vivid pink-red due to the acidity.
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9
Simmer the mixture on low heat for 20-25 minutes. If using pectin, whisk it with a tablespoon of sugar and stir it in halfway through this simmering period.
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10
Check the consistency using the 'cold plate test': place a small spoonful of syrup on a chilled saucer. If it wrinkles when pushed with a finger after a minute, it is ready.
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11
Remove the pot from the heat. Carefully fish out the star anise and cardamom pods and discard them.
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12
Stir in the rose water to boost the floral aroma just before jarring, as high heat can dissipate the delicate scent.
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13
Ladle the hot preserves into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean and seal with lids.
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14
Process in a boiling water bath for 10 minutes for long-term storage, or simply allow to cool and store in the refrigerator for up to 3 months.
💡 Chef's Tips
Only use roses that are organic and pesticide-free; florist roses are usually treated with chemicals and are not edible. Pink and red roses provide the best color, while darker varieties often offer deeper, spicier scents. If the syrup becomes too thick before the petals are tender, add a splash of water and continue simmering on very low heat. Don't skip the lemon juice; it prevents the sugar from crystallizing and provides the necessary acid to set the natural pectin. Avoid over-stirring once the petals are in the pot to keep them from tearing and losing their beautiful shape.
🍽️ Serving Suggestions
Serve a small spoonful in a traditional silver dish alongside a glass of ice-cold water and strong Turkish coffee. Drizzle over thick Greek yogurt or labneh topped with toasted pistachios for a decadent breakfast. Use as a filling for delicate butter cookies or thumbprint shortbreads. Pair with a sharp, salty cheese like Manchego or Pecorino to contrast the floral sweetness. Stir a teaspoon into a flute of chilled Champagne or Prosecco for a sophisticated floral cocktail.