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玫瑰象徵浪漫與愛情，而這款玫瑰果醬將玫瑰香氣與莓果酸甜融合，帶來細緻又夢幻的滋味。用青蘋果自然釋放的果膠，讓果醬柔滑濃稠，搭配玫瑰花瓣與玫瑰露，彷彿一口嚐到花園裡的愛情氣息。
Roses are the timeless symbol of romance, and this Rose Jam captures that elegance by blending fragrant roses with the sweet-tart taste of berries. Green apples naturally release pectin for a smooth, luscious texture, while rose petals and rose water infuse each spoonful with the aroma of a blooming garden.
Rose Jam ｜玫瑰果醬 食譜
Rose Jam ｜玫瑰果醬
Ingredients
- 3 nos. 青蘋果 Green Apples
- 200 g 紅桑子 Raspberries
- 50 g 紅加侖子 Red Currants
- 100 g 黑莓 Blackberries
- 200 g 冰糖 Crushed Rock Sugar
- 2 tablespoon 玫瑰花瓣 Dried Rose
- 5 drops 玫瑰花水 Rose Water
Instructions
- 將蘋果去皮去核，果核放入紗布袋中，加入半杯水放入鍋內，中火煮約15分鐘至釋出果膠，備用。
- 將果核袋取出，壓出果膠液，果核棄掉，果膠液備用。
- 將蘋果果肉切粒，與各種莓果放入鍋中，加入果膠液煮至水果變軟。
- 加入冰糖煮至完全溶化。
- 加入玫瑰花瓣及玫瑰花水，攪拌均勻後熄火，避免過度攪拌以免影響凝固。
- Put the apple peel and cores in the muslin bag. Pour half cup of water into the saucepan with muslin bag and cook for 15 minutes or until the liquid is thick and pectin is formed.
- Squeeze the muslin bag into the hot water to release pectin. Discard the solids, keep the liquid.
- Dice the apples and add to the saucepan with berries and pectin liquid. Cook until softened.
- Add sugar and cook until fully dissolved.
- Stir in rose petals and rose water, then turn off the heat. Avoid over-stirring to prevent unset jam.
歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
Join my FB Group here, let's start & jam~
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