24 A feast of flavour Rose Method l Remove petals from roses, then place them in a bowl full of water. Wash them and simmer in a large covered pot with 1 glass of sugar and 3/4 glass of water for 15 minutes. l Remove lid, add remaining sugar and remaining water and boil the preserve over high heat until the syrup sets. Before turning off the heat add lemon juice and boil for one or two minutes. l Fill the jars, close and turn them upside down to remove the air from inside the jars and seal. Ingredients 3/4 kg of Damask roses (Rosa Damascena) (of April) 1½ kg sugar 2 glasses of water 2 tbsps of lemon juice Notes: Rose preserve consumption is recommended to persons who suffer from constipation.
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