Roses, Rose Otto and Rose Petal Jams

[Guest guest]

Hey Jenny,

 

Welcome back to the list .. ;-P

 

> Hi, I'm back after a prolonged absence! Had to severely trim my lists

> subscriptions several months ago due to problems, but fortunately

> Butch recently reminded me of what I was missing on this list so I

> signed back on. Glad to be back!

>

> Chris, I want to tell you that I made Rose Petal Jam from your recipe

> this morning and it's delicious!! Very tasty and very aromatic...

> made the whole house smell wonderful, and it was so *easy* to make!!

 

For those who are not so energetic, they can Rose Petal Jam ready made

at URL http://www.AV-AT.com/jam.html

 

> Hmmm, wouldn't it be fun to make separate batches of type of each

> rose? I wonder if they'd taste differently??

 

They would taste different .. some would be bitter .. all roses don't

have a sweet EO in them. Of course, you could probably make sour grass

jam if you put enough sugar and other stuff in it .. ;-p

 

> " This one's from my Blanc Double de Coubert rose, and this one's from

> Coubert rose, and this one's from my Rose de Rescht, and *this* one's

> from .... " LOL!

 

Might be worth a try if for no reason other than experimentation.

 

> Hey, Butch... saving up those petals reminded me to ask you something

> about rose distillation. Do the pickers collect and save the petals

> by refrigeration until they have enough to worth bringing in, or are

> there so many roses at pickings that they run daily distillations?

 

They start picking afore dawn and the distillery STOPS accepting Rose

Blossoms at HIGH NOON .. this forces pickers to stop picking and get the

Roses to the still as soon as possible. The EO starts to drop down from

the blossoms as the sun gets hotter.

 

There is no refrigeration .. it would turn them black and it would suck

the moisture out .. refrigerations dries things. Besides, it would be

hard to find a refrigerator that will hold 4 metric tons (8,820 lbs) of

Rose Blossoms and that's what it takes to make one kilogram (2.205 lb)

of Rose Otto .. ;-p

 

The stills operate 24 hours a day during harvest. My distiller has five

factories and a total of 40 stills, each holds 500 kilos of Rose Petals

and 1,500 kilos of water .. and they have 10 secondary stills that are

used only for cohobation.

 

There will be some Roses that have to wait awhile for their time in the

still .. so the distillers have them laid out of a concrete floor and

workers turn them over every 20 minutes of so to avoid fermentation.

They use hand carved wooden forks for this. Maybe its better if you see

it for yourself http://www.av-at.com/stuff/roseshower.jpg

 

> Was wondering about that these last couple of days as I picked the few

> I had. Jenny

 

You can check out the entire process from field to the still at this URL

http://www.av-at.com/distillation/rosadamascena1.html

 

And this one is a URL with lots of good photos of wild aromatic plants

of Turkey .. it was created by Chris following her two trips here. The

site used to have sounds, etc. .. was FIRST CLASS - then some jealous

person hacked it, She's gonna put it together again - someday. ;-p

 

http://www.av-at.com/stuff/triptoturkey.html

 

Recommend y'all take a stroll through the various sub-URLs in the above.

 

Also .. for you soap makers .. Jenny raises goats so she has lots of

goat milk for sale. It does NOT spoil easily and can be frozen and

shipped .. that's a fact.

 

Y'all keep smiling, Butch http://www.AV-AT.com