This is the recipe Dilara and I worked from when we made rose and peony petal jam the other day. I used peony because I didn't have many roses, and peony and rose smell good together to me, so I thought they would taste good. I was surprised at how long i had to cook it, and just today it dawned on me that I had halved this recipe....since I only had 2 ounces of petals, but I did not halve the water!!! It turned out okay and Dilara even put some in her yogurt. She LOVED making and eating it. We did not let the petals sit for 1-2 days. She really enjoyed massaging the sugar into the petals by hand. And it smelled so nice! http://www.bakespace.com/recipes/detail/Rose-Petal-Preserves/5387/
I will use this recipe next time. It has less sugarhttp://english.turkishcookbook.com/2010/07/rose-jam.html.http://www.bakespace.com/recipes/detail/Rose-Petal-Preserves/5387/ I guess 100g. is a little more than 3 ounces. I really wish I knew how Dilara's Babanne makes it. If I had her recipe, I would keep it, but if another recipe suited me better, I would use it instead. It is just nice to have family recipes.
It would be so nice for me to have recipes to pass down from Sinan's side of the family. I have several recipes I use from my great-grandmother, my grandmother, my aunt. And I cherish my great-grandmother's Better Homes and Garden's Cookbook from the early 1960's that has the brownie recipe she used and it has her handwriting where she made notes besides recipes. I also have my grandfather's waffle recipe in his own handwriting. I have several recipes , also, from my ex-husband's mother and grandmother. I am looking forward to passing all of these on to my children and grandchildren.
My teenagers think Turkish food is strange and my teenaged daughter thought eating something made from roses was unappetizing..."like eating perfume"...but hopefully her children will be more open minded! In the mean time, Dilara and I are trying to root cuttings so we can have more rose bushes and I am planning on buying a new rose bush of the "cabbage rose" variety next year! And if Dilara or I ever get to see Babanne again, we'll ask for the recipe. I would also like to know about the "sheep intestines stuffed with seasoned rice" that Sinan told me about, but that is one recipe I would like to have just for educational purposes....I would never want to actually make and eat anything like that!
of wonderful foods
http://english.turkishcookbook.com/2010/07/rose-jam.html
It would be so nice for me to have recipes to pass down from Sinan's side of the family. I have several recipes I use from my great-grandmother, my grandmother, my aunt. And I cherish my great-grandmother's Better Homes and Garden's Cookbook from the early 1960's that has the brownie recipe she used and it has her handwriting where she made notes besides recipes. I also have my grandfather's waffle recipe in his own handwriting. I have several recipes , also, from my ex-husband's mother and grandmother. I am looking forward to passing all of these on to my children and grandchildren.
My teenagers think Turkish food is strange and my teenaged daughter thought eating something made from roses was unappetizing..."like eating perfume"...but hopefully her children will be more open minded! In the mean time, Dilara and I are trying to root cuttings so we can have more rose bushes and I am planning on buying a new rose bush of the "cabbage rose" variety next year! And if Dilara or I ever get to see Babanne again, we'll ask for the recipe. I would also like to know about the "sheep intestines stuffed with seasoned rice" that Sinan told me about, but that is one recipe I would like to have just for educational purposes....I would never want to actually make and eat anything like that!
of wonderful foods
http://english.turkishcookbook.com/2010/07/rose-jam.html
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