ROSE MURABA
Rose Muraba is a preserve made with rose petals and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in May when roses are in flower.
Ingredients: 300 grams of rose petals (aromatic petals are best), 1 kilo of sugar and 600 ml of water.
Preparation: Add the rose petals and 200 grams of sugar to a mixing bowl.
Squash the petals and sugar together for 5-7 minutes.
Squashing the petals and sugar will create a liquid.
Add a further 200 grams of sugar. Stir the mixture, cover the bowl and leave in a refrigerator for one day.
Add 600 grams of sugar to a deep pot. Add 600 ml of water. Heat on a low temperature, stirring continuously until it forms a syrup.
Remove the rose petal mixture from the refrigerator and form into a ball.
Add the rose petal ball to the sugar/water syrup. Do not discard the remaining rose petal/sugar liquid as it will be used later.
Stir with a wooden spoon.
Bring to the boil and then simmer on a low heat for half an hour. Add the remaining rose petal/sugar liquid. Stir and continue to simmer. Stir occasionally until the mixture thickens.
To store the rose muraba, allow to cool before sealing in jars. Keep refrigerated.
Serving: Serve cold, as a dessert or use a jam.
Enjoy your Rose Muraba!
If you don’t seal the jars until they are cool, won’t the muraba spoil or get moldy?
The muraba should be allowed to cool before sealing in jars. I will amend the recipe to make this clear. Thank you for commenting.