Azerbaijani rose petal jam

Directions

1. Rinse the petals under cold water, then spread them out on a dishcloth until they are completely dry. ≈ 4 min
2. Bring the sugar and water to a simmer over medium heat, and skim off any foam that forms. ⏱ ≈ 10 min
3. Add the petals to the boiling syrup, using 100g of petals per 1kg of sugar. ⏱ ≈ 10 min
4. Once the preparation returns to a boil, remove it from the heat and let it rest for 12 hours. ⏱ 12 hr
5. Return the mixture to the heat and whisk the pink foam. ⏱ ≈ 10 min
6. Cook for 20 to 25 minutes, stirring frequently, until the syrup thickens. ⏱ 25 min
7. Add citric acid: the syrup then becomes translucent. ≈ 3 min
8. Cook for another 2 to 3 minutes, then pour into sterilized jars and seal them. ⏱ 3 min