About Food – 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.

Rose Muraba

Photo by Koba Kostava

Photo by Koba Kostava

Ingredients: 300 grams of rose petals (aromatic petals are best), 1 kilo of sugar and 600 ml of water.

Ingredients - Copy

Preparation: Add the rose petals and 200 grams of sugar to a mixing bowl.

Adding Sugar to Rose Petals - Copy

Squash the petals and sugar together for 5-7 minutes.

Squeezing Sugar and Petals - Copy

Squashing the petals and sugar will create a liquid.

Squashed Rose Petals and Sugar - Copy

Add a further 200 grams of sugar. Stir the mixture, cover the bowl and leave in a refrigerator for one day.

Adding More Sugar - Copy

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.

Adding water to sugar - Copy

Remove the rose petal mixture from the refrigerator and form into a ball.

Forming a ball - Copy

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.

Adding the Rose Petal Ball to the Sugar Water - Copy

Stir with a wooden spoon.

Mixing - Copy

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.

Heating Rose Muraba - Copy

To store the rose muraba, allow to cool before sealing in jars. Keep refrigerated.

Adding Rose Muraba to Jars - Copy

Serving: Serve cold, as a dessert or use a jam.

Rose Muraba ready for Serving

Enjoy your Rose Muraba!

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