Why is the rose jam a bit astringent? How to remove the astringency of the rose jam

Beautiful roses are very common in nature. This plant has a long flowering period and can be divided into many different varieties. Some roses are edible. People collect their fresh petals after they enter the flowering period and make rose jam for consumption. However, some people find that the rose jam they make tastes a bit astringent. What's going on? How can we remove the astringency in rose jam?

Why is the rose sauce a bit astringent?

1. It is normal for rose jam to taste a bit astringent, because fresh rose petals themselves have a slightly bitter taste. The rose jam made after people crush them will still retain this bitter taste. Most of this bitterness is caused by the tannins and tannic acid in the roses. If you want to remove its astringency, you must remove these substances.

2. The rose jam tastes a bit astringent after it is made. It may be because the materials are not fully prepared or the proportions are not appropriate during the production of the rose jam. When making rose jam, not only fresh rose petals need to be prepared, but also honey, sugar and other ingredients, and an appropriate amount of table salt needs to be added. Only by adding these complete materials and adding them in proportion can the finished rose jam taste good.

How to remove the astringency of rose jam

1. Add honey

When making rose jam, if you want to remove the color and smell of the rose jam, you can add an appropriate amount of honey, because honey is a sweet food ingredient and contains a variety of active ingredients. Some of the substances it contains will make its color and smell lighter when they meet the tannins in the roses. This will make the finished rose jam taste sweet and have almost no color or smell.

2. Add salt

If you want to remove the astringency of rose jam when making it, you can also add a small amount of table salt during the production process. Especially when crushing the rose petals, adding an appropriate amount of table salt can make the astringency less severe. Adding an appropriate amount of lemon juice during the production process will extend the shelf life of the rose jam and give it a light lemon scent after it is made, which can make its taste more tempting and remove its astringency.

Today, I will show you why rose jam is a bit astringent, and also let you know how to remove the astringent taste of rose jam. You can try these tips when making rose jam in the future. I believe that the rose jam you make will not be astringent and will be especially delicious.