Aline Kamakian’s rose jam (varti anoush)

1. Clean the rose petals by removing the brown parts and the centers, then mix them with the citric salt.
2. Rub the petals between your hands and knead them for about 10 minutes until they release their liquid.
3. Squeeze them well between both hands and strain the rose water.
4. Mix 11.5 liters of water with the sugar and bring to a boil to dissolve the sugar.
5. Meanwhile, crush the rose petals with a pestle.
6. When the sugar water boils, add the rose petals and boil over high heat for 6 to 7 minutes.
7. Add the rose water and boil for another minute.
8. Take two large shallow dishes.
9. Put a little water and lots of ice cubes in the larger one, then pour the rose jam into the smaller one, avoiding any contact with the water.
10. Stir continuously until the mixture thickens and cools. This prevents the color from changing and the petals from sinking to the bottom.
11. Place in jars, seal well, and serve with fresh labneh (strained yogurt).

This recipe is taken from the book "Armenian Cuisine". Much more than just a cookbook, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heiress to this rich heritage, and Barbara Drieskens, an attentive observer who was captivated by it. This book blends personal stories, family traditions, and secrets of the kitchen, offering readers an authentic dive into a little-known culture. From traditional Easter brioche to everyday dishes, each recipe pays tribute to Armenian mothers who have kept the flavors of their homeland alive.