2lb, 10oz rose petals from big roses collected in May
2lb 3oz white sugar
2 cups water
Juice from ½ lemon
1, 5 cup of pomegranate juice
Clean the roses from the stalks and cut the yellow pieces that have on the tip of the petals because they are bitter.
Spread them in a baking tray, sprinkle using half the sugar and rub them. Leave like that for one day
The next day boil the water with the pomegranate juice and the remaining sugar for about ten minutes and add the rose petals. Using a hand blender crush them to jam.
Let it stand for 3 days in the refrigerator to get the pink colors. Then simmer again until the syrup thickens. Unlike other jams this should not be very thick.
At the end, pour the lemon juice, simmer for another 5 minutes and remove from the heat.