The following specification particularly describes the invention and the manner in
which it is to be performed
Field of invention
In the conventional method, jam is produced using fruits including fruit juices, fruit pulp,
fruit juice concentrat'e or dry fruit by boiling its pieces or pulp or puree with sweeteners
namely sugar, dextrose, invert sugar, liquid glucose or artificial sweeteners to a suitable
consistency. The gulkand, a rose product consumed in India, is prepared from rose petals by
putting the alternate layers of rose petals and sugar in a container and placing the container
under sun for about 28-30 days, which is a lengthy process. Moreover, this process does p.ot
yield a product similar to jam. Whereas, jam is prepared by boiling the pulp/ paste and sugar
(usually with pectin), and are ready to serve in just a couple of hours. The present invention
relates to the process for preparation of rose petals jam without using any fruit ·or vegetable or
their powder or essence of rose or of any other flower. The developed process comprised of
the optimum process conditions, proportion of food materials, and the level of food additives
required for preparation of rose petal jam.
Prior Art
Rose, termed as 'Queen of flowers', finds its application in food, medicinal and
cosmetic industry. It is a highly nutritive flower with vitamin-C, carotenoids, phenolic
components, anthocyanidin and some minerals. Rose petals have been consumed for many
years in cakes, teas and flavor extracts (Mabellini et al. 2011 ). Value added products of rose
are rich in antioxidants, used as astringent, tonic, mild laxative, antibacterial agent, treatment
of sore throat, enlarged tonsils, cardiac troubles, eye disease, gall stones anti-HIV, anti
bacterial and hypnotic activities (Agrawal and Kaur, 2017). Rose petal jam and gulkand is
usually used synonymously. However, the manufacturing process of gulkand is entirely
different from the conventional jam preparation process. Yet in true sense, the rose i)etal jam
is not prepared. Gulkand is sun-cooked and cured over a long period with just rose petals,
candy sugar and some spices. Whereas jam is prepared by boiling the fruit pulp with sugar
(usually with pectin) and are ready to serve in just a couple of hours.
In India
Most of the research attempts had been made to prepare rose based product using the
conventional process named as 'Gulkand'. Jat et al. (2018) studied rose petal jam, which was
prepared using different sweeteners (sugar, jaggery, sugar candy and honey) by arranging
alternate layers of rose petals and sweeteners in a wide mouth glass jar, covered and tied with
muslin cloth followed by placing in sun light for impregnation of sweeteners into petals up to
2
30 days as being followed for preparation of Gulkand. Though this paper indicates the jam
but this process does not yield a product similar to jam. Gulkand in India is being
manufactured by number of food companies (Table 1 ), which is not a product similar to jam;
hence a process is required for production of rose petal jam due to consumers' demand and
also due to great techrio-economic feasibility and profitability.
Table 1: List of gulkand manufactures in India
s.
No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
11.
Product name
Phondaghat
Gulkand
SHP Gulkand
Maheshwari
Rose Gulkand
JKA pushti
gulkand
Premium
Gulkand
Superbee
Gulkand with
Honey & Elaichi
Patanjali Divya
Gulkand
Baidyanath
Gulkand
(Prawalyukt)
Indic wisdom
Ruh-e-gulab
Gulkand
Shri Siddhi Dry
Fruit Gulkand
Ingredients Name of company
Gulkand, Prawal, Phondaghat Pharmacy,
Rose Petals and Mumbai, Maharashtra
Sugar
Fresh Rose Shriji Herbal Products,
Petals, Sugar Mumbai, Maharashtra
Rose petals and R. Trading, Kalupur,
sugar Ahmedabad, Gujarat
Rose Petals and JKA Aromatics,
Mishri Beawar, Rajasthan
Rose Petals and Yesay Natural Products,
honey Chennai, Tamil Nadu
Honey, Rose Hi-Tech Natural Products
Petals and Elaichi (India) Limited, Dilshad
garden, New Delhi.
Rose petals and Patanjali, Haridwar,
sugar Uttarakhand, India
Rosa centifolia, Shree Baidyanath Ayurved
Prawal Bhawan Pvt. Ltd., Gwalior
Sugar Road Jhansi-284003
Damascus rose, Indic Wisdom Private
Sugar, Elaichi, Limited, Borrivali, Mumbai,
Pravalpisthi Maharashtra
(coral calcium)
Rose petal, sugar, Shree Siddhi Supplier,
dry fruits Ajmer, Rajasthan
3
Photo
12. Shree Nath Sugar Shreenath Food Product,
Gulkand Rose petals Malviyanagar, Jaipur,
Preservative(221) Rajasthan
13. Rose Gulkand Fresh rose petals Prakash Trading Co.,
Dariyapur, Ahmedabad
14. Charmi Gulkand Fresh rose petals Prakash Trading Co.,
Dariyapur,AJunedabad
15. Aaiji Rose Sugar, Rose Parihar Food Industries,
Gulkand petals Indore, Madhya Pradesh
Class II
preservative
16. Super TajMahal Rose petals, AAR Traders, Madhupura,
Fresh Gulkand Sugar AJunedabad, Gujrat
17. Mali Chaitri Chetri rose, rock Malii Chatri Rose Product
Rose Gulkand sugar
18. Kelkar's Narayan Rose petals, sugar Regale Indusries Sangli,
Gulkand MIDC Kupwad,
Maharashtra
19. Pure Gulkand Rose petals and Maheshwari product,
sugar Bapunagar, Ahmedabad,
Gujarat
20. Jay Pure Gulkand Rose petals, sugar Jay Enterprises,
Pallikaranai, Chennai,
Tamilnadu
21. RSGGulkand Gulab (Rose RSG Herbal House,
centifolia) Faridabad, Haryana Madhu (honey) til
Mishri
22. ICM Rose petal Rose petal, Sugar JSM Foods, Azadpur, Delhi
jam Gulkand
23. Cactus Sweet Rose petals, Cactus spices, Greater
Gulkand NeemHoney Noida, Uttar Pradesh
24. Gulkand Sugar, Rose Petal Pachranga Foods
International, Vikas Nagar,
Panipat, Haryana
25. Kohinoor Fresh rose petals, Shiv store, Jorasanko,
Gulkand sugar, class II Kolkata, West Bengal
preservatives
4
26. V analaya Natural Damask Rose No 11 Vishwanatha Rao
Organic Gulkand petals, Road Karnataka
Rock sugar, Madhvanagar, Rd,
Cardamon Racecourse, Bengaluru,
Karnataka 560001
27. Urban Platter Rose petals, New Udyog Mandir, C7, Natural sugar Basement, Kamanwala ~~
Himalayan Chambers, 2, Mogul Ln,
Gulkand Mahim West, Mumbai, ' ·-:=. '?
Maharashtra 400016 ... w.
28. Madhavi Khadi Indian rose petals, Shiv Gramoudyog
India Gulkand Natural Honey, Sanstha,Village and Post
Elachifcardamom Birakheri, Dist. Saharanpur,
U.P. India
29. Add me Gulkand Rose petals, VPS Foods Pvt. Ltd.,
Refined sugar Plot no 74, Swam Park,
Acidity regulator Industrial Area, Mundka,
(INS 330) New Delhi-110041
In world
A Chinese patent CN I 08618116A provides the detail on 'A kind of low sugar rose paste and
preparation method thereof' which claimed to have no astringent taste, smell and preferable
mouthfeel. An enzyme pre-treatment using tannic acid aqueous solution is given to roseleaf
and rose buds to decompose the tannins and reduce the astringency. Raw material is rubbed
after being mixed with sucrose using salt to keep the beneficiating ingredient-in raw material
abundant.
Another invention CNl 06036784A discloses 'cellar-stored rose petal jam made by
Bai people in Dati and a preparation method of the rose petal jam ', with object of the
invention implemented as: technical scheme I: a rose sauce Dali Bai cellars, characterized in
that is made of raw materials with 30-35% edible rose petals, white sugar 35-40%, 5-10%
brown sugar, 18-22% malt syrup, honey 1-2%, distilled spirits square 0.5-1%. While for
Technical Solution 2: one kind Dali Bai cellars rose sauce, characterized in that is made of
raw materials with 30-35% rose petals, 30-35% sugar, brown sugar 10-15%, 16-20% of malt
syrup, honey, 2-4%, of a width of 2-5cm papaya tablets 1-3%, distilled spirits 1 to 2%. It is
ambiguous and not clear that whether this patent pertains to rose petal jam or rose sauce.
Patent no. CN104543633A discloses the method of 'lemon flavored rose petal jam'
with raw material as rose petals (30-40 parts), brown sugar (20-30 parts), honey (10-20
parts), xylitol (10-20 parts), lemon juice (5-10 parts), black sesame (1-5 parts) and plum flesh
(1-5 parts). The manufacturing process for this product involved microwave treatment (20-
5
30°C, 10-20 min) of washed, dried rose petal followed by pulping, addition of other
ingredients, mixing and fermentation.
Patent no. CN107307389A invention provides 'Rose petal jam manufacturing
process', which comprised of (1) drying of rose petals for 24h or more, (2) ferinentation after
adding white sugar ·into dried rose petals, the mixture is uniformly stirred; sealing is
performed; after fermentation for three months or longer, primary rose petal jam is obtained;
(3) preparation: honey is added into the primary rose petal jam for preparation. The patent
claims that the jam is more natural; no other chemical additives are used and the flavor of the
obtained rose petal jam is more aromatic and intense. As per the definition of jam, these
products are prepared following three months or more fermentation hence may not be
considered as jam.
The invention CNl 07242527 A disclosed 'a rose petal jam suitable f~r middle aged
and old people to eat, and a making method thereof' with raw materials as 30-35 parts of rose
petals, 90-110 parts brown sugar, 5-10 parts buckwheat flour, 5-l 0 parts of pumpkins, 3-5
parts of white radishes, 3-5 parts of Chinese yarn, 3-5 parts of soybean powder, 3-5 parts of
lotus seed powder, 3-5 parts of red date powder and 30-35 parts of an aqueous solution of
fresh rose flower cell sap. This invention was to solve a technical problem to provide a
suitable edible rose sauce for elderly.
Patent JPS5675068A disclosed a process for 'Production of flower-petal-containing
jam '. Rose petals are dipped in hot water for a short time. The petals are then soaked in water
containing 5-8% of acid, such as acetic or citric acid for color fixation and removal of
harshness. Then, mixed with water, containing saccharides (60-70%) and acids (0.3-0.5%)
with heating until gelling occurs to produce petal-containing jam with added pectin, if
required.
Another invention KR101686785Bl provided detail of 'Flower jam and producing
method thereof using lOg of rose petal powder, 200g water, lOOg apple powder, lOOg apple
juice and lOOg apple concentrate, which finally produced 450g ofrose flower jam.
Hanan and Rasha (20 12) conducted a study on nutritional value of low-calorie Baladi
rose petal jam prepared by addition of sorbitol 40% level or sugar and using the petals in both
fresh and dry form. The ingredients used in this study were rose petals (1 OdOg), powdered
sugar (400g), water (lOOOml), lemon (1 tablespoon or 2 lemons) and rose flower water (1
tablespoon). In their process the rose petals were first coated with part of sugar and then kept
overnight at refrigerated condition followed by mixing of sugar, water and lemon juice and
heating to obtain the low sugar rose.
6
Butcaru et al. (2017) prepared jam from organic rose petals. Sugar syrup was used as
main ingredient, while lemon juice, sea buckthorn juice, ginger, hot pepper etc. were used as
supplementary ingredients. However the process of jam preparation was not elaborated.
Bors et al. (2014) studied the rose petal jam enriched with Saint John's wort
(Hypericum perforaium) essential oil. The jam formulation included 200g rose petals, 25g
lemon salt (citric acid), 1 L water and 1 kg sugar. The rose petals were mixed with citric acid
and left to soak for 2 hours followed by addition of sugar syrup and boiling until the gel like
mass. After cooling, 1% of St. John's wort essential oil was mixed, followed ~y hot filling in
sterilized jars.
Objective of Invention
The present invention relates to the preparation of rose petal jam without using any
fruit or vegetable or their powder or essence of rose or of any other flower. The objective of
this invention more specifically was to standardize the process parameters, proportion of food
materials and level of permitted food additives required for production of rose petal jam that
could produce the product similar to jam in appearance, textural properties and sensory
quality.
Summary of Invention
The present invention relates to the preparation of rose petal jam without using any fruit or
vegetable or their powder or essence of rose or of any other flower. The objective of this
invention was to standardize the method of paste preparation, water temperature for grinding,
proportion of petal, sugar and water for jam production, cooking temperatures, amount of
hydrocolloids and acidifying agent for production of rose petal jam that could produce the
final product similar to jam in appearance, textural properties and sensory quality. The ratio
of rose petals and sugar required for preparation of jam was 1 :2-2.2, respectively by weight.
Half of this sugar was used during grinding process and remaining half was utilized during
cooking process for preparation of rose petal jam.
Petals were separated from freshly harvested rose flower and washed twice in potable
water (20-25 °C). After washing, surface water was removed using basket centrifuge (300-
400 rpm for 40-60 sec) or thin layer shade drying for 3-4 h followed by crushing for 1-2 min
(particle size l-2mm) and then subjected to fine grinding. Two processes were developed to
prepare the fine paste/ slurry. In Process (A), the sugar and water (40-50 °C) were added
immediately to the crushed petals and fine grinding (40-50 mesh sieve) was done. This slurry
was kept covered until cooking was done. Cooking of this slurry should be done within 4-5
min. Ratio of rose petals, sugar and water in this grinding process was as 1:1:0.7-1,
7
- -·-·-- -·---~
respectively by weight. In Process (B) of paste preparation, the sugar (114111 part) and water
are added to the crushed petals and fine grinding ( 40-50 mesh sieve) was done. Remaining
3/4th part of sugar was mixed immediately to this slurry and cooking was carried out. Ratio of
rose petals, sugar and water this process was as 1:1:1.25-1.5, respectively by ~eight.
The paste/ shirry was then cooked initially at slower rate (50-60 °C) for 4-5 min then
remaining sugar was added and cooking was continued at moderate rate (80-85 °C) with
stirring till the slurry reached to TSS between 60-62 °Brix. Then hydrocolloids viz. guar gum
(0.1-0.5%) or xanthan gum (0.1-0.5%) or pectin (0.5-0.8%) was added and cooking was
continued till TSS reached to 68 °Brix. Cooking was now stopped and citric acid was added
at 0.3-0.6% followed by hot filling in the sterilized glass jar/bottles and sealing.
Detailed Description of Invention
In accordance with the overall objective of this invention, a process was evolved to develop
the jam from rose petals without using any fruits or vegetables or their powder or essence but
with the desired quality of the end product i.e. jam.
Step 1: Raw material preparation
Freshly harvested rose (Desi rose) were considered for the production of rose petal jam.
Petals were separated from rose flower, whereas sepals, stigma, pollens, etc. were removed.
Rose petals with brown or dull colour should be discarded before processing as these will
cause discolouration in jam. Thereafter, the petals were washed twice in potable water (20-25
°C) to remove dust, dirt, sand, etc. Third washing may also be done, if required. Washing
should be done carefully ·to prevent the damage i.e. crushing of the petals to avoid the
leaching of water soluble compounds. After washing, surface water was removed using
basket centrifuge (300-400rpm for 40-60sec) or thin layer shade drying for 3-4 h. The washed
petals were then coarsely ground for further processing. Dried or semi dried petals were not
suitabl.e for rose jam preparation. The total amount of rose petals and sugar required for
preparation of jam was 300g and 600-650g, respectively. Out of this total sugar, half was
used during fine grinding process and remaining half was utilized during cooking process for
preparation of rose petal jam.
Step 2: Rose paste preparation
Paste or slurry of fine particle size ( 40-50 mesh) was required for production ~f good quality
jam. Hence, it is important to convert the petals to fine paste/ slurry with careful grinding to
retain the colour and flavour of rose in jam. The paste/ slurry preparation can be done any of
the processes given below:
8
Process A
The rose petals, sugars or table sugar or sucrose are crushed/ ground in a wet food material
grinder. The proportion of petals, sugar and water for paste/slurry preparation was 1:1:0.7-1,
respectively by weight. The rose petals (300g) were crushed at low speed for 1-2 min
(particle size 1-2m.m) without adding water and sugar. Immediately after coarse grinding, the
sugar (300g) and water (21 0-300mL) were added and fme grinding was done. The slurry was
then passed through 40 mesh sieve and material retained on the sieve was ground again. The
slurry passed through 40 mesh sieve was used for jam preparation. The water temperature
during grinding is very important to prepare quality jam, which was standardized considering
the water temperatures as 35, 40, 45, 50, 55, and 60 °C. The water temperature between 40-50
°C was found optimum for fme grinding of rose petals with sugar. The temperature of this
paste/slurry should not rise beyond 50 °C during grinding. Higher grinding temperature
resulted into bitterness and produced the jam with overall sensory acceptability score less
than 6.0, which is not good for marketability. This slurry is to be kept covered and cooked
within 4-5 min after grinding for jam production.
Process B
The proportion of petals, sugar and water for preparation of paste was 1: 1: 1.25-1.5 by weight.
The rose petals (300g) were coarsely ground at low speed for 1-2 min (particle size l-2mm)
in any grinder without using water. Thereafter, sugar (75g) and water (375-450mL) were
added and fine grinding was done to get the paste/ slurry (40-50 mesh sieve). The slurry was
then passed through 40 mesh sieve and material retained on the sieve was ground again.
Water temperature between 40-50 °C was found suitable for fine grinding of petals in this
process. Immediately after grinding, sugar (225g) was mixed with paste to preserve the
colour. This slurry is to be kept covered and used for cooking for jam production within 4-5
min of completion of grinding.
Step 2: Cooking of rose paste for jam preparation
The paste/slurry prepared as per the process A and B was cooked immediately for production
of rose jam. The slurry was cooked initially at slower rate (50-60 °C) for 4-5 min then
remaining sugar was added and cooking was continued at moderate rate (80-85 °C) with
continuous stirring. Cooking ofslurry continued till all the added sugar dissolved completely
and total soluble solids (TSS) reached to a point desired for Jam. At this stage, required food
additives were added to finalize the process for jam production using any of the following
methods mentioned hereunder:
9
Method A
After completing the cooking of rose petal slurry with additional sugar (300g) and attaining
the TSS as 68 °Brix, cooking was stopped. Then acidifying agent such as citric acid at the
rate of 0.3-0.6% was added with continuous stirring for 2-3min for uniform mixing
throughout the whole' mass. Citric acid was first mixed with some amount of jam followed by
mixing with whole batch. No further cooking is to be done after adding the acidifying agents.
Method B
After attaining the TSS to 62±2 OSrix with additional sugar (300g), guar gum or xanthan gum
(in the form of solution) was added at the level of 0.1 -0.5% and cooking was continued.
Additional sugar (50g) was again added and cooking with continuous stirring was carried out
till TSS reached to 68 °Brix. Then cooking was stopped and citric acid at the rate of 0.3-0.6%
added with continuous stirring for 2-3 min for uniform mixing throughout the whole mass.
Method C
After completing the cooking with additional sugar (200g) and TSS reached · to 62±2 °Brix,
guar gum was added at the rate of 0.1-0.2% and cooking was continued. Additional sugar
(lOOg) was then again added and cooking with continuous stirring till TSS reached to 65
0Brix. Thereafter, pectin (in the form of solution) at the rate of 0.5-0.8% was added and
cooking was continued. Remaining sugar (50g) was again added and cook~ng with
continuous stirring was carried out till TSS reached to 68 °Brix. At this stage, cooking was
stopped and citric acid at the rate of 0.3-0.6% was added with continuous stirring for 2-3 min.
Method D
After completing the cooking with additional sugar (300g) and TSS reached t~ 65 °Brix, pectin
(in the form of solution) was added (at the rate of 0.6-0.8%) and cooking was continued.
Additional sugar (50g) was then again added and cooking with continuous stirring was carried
out till TSS reached to 68 °Brix. Thereafter, cooking was stopped and citric acid at the rate of
0.3-0.6% was added with continuous stirring for 2-3 min.
Immediately after completing the cooking process, jam was hot filled in the sterilized
glass jar/bottles followed by sealing and storage at cool and dry place for further use (Fig 1 ).
Advantages
• Rose petal jam without using any fruit or vegetable or their powder or essence of rose
or of any other flower.
• The jam is rich in dietary fibre, minerals, and antioxidant activity.
10
Table 1: Quality characteristics of rose petal jam (w.b.)
Particulars Values
Colour quality L values 20.90
. a values 7.65 b values 1.76
Hue 12.99
Chroma 7.85
Nutritional quality
Protein, % w.b. 1.05
Insoluble dietary fibre, % 1.15
Total mineral,% 0.45
Iron, mg/g 1.48
Zinc, mg/g 0.20
Copper, mg/g 0.18
Total phenol content, mg/g 5.50
Antioxidant activity,% inhibition ofDPPH 65.28
11
Example 1
The total amount of rose petals and sugar required for preparation of jam is 300g and 600g,
respectively as per the process described in Fig 2. The fresh rose petals were washed twice
with care to avoid crushing. Then surface water was removed using basket centrifuge (300-
400rpm for 40-60sec) or shade drying for about 3-4 h. Petals (300g) were then coarsely
ground for 1-2 min (particle size 1-2mm) using wet grinding machine. Sugar (300g) and
water (300mL at 40-50 °C) were then added and fine grinding was carried out to obtain fine
paste/slurry. The slurry was then passed through 40 mesh sieve and cooking was carried out.
The slurry was initially cooked at slower rate (50-60 °C) for 4-5 min with added sugar (300g)
and cooking was continued at moderate rate (80-85 °C) with stirring till TSS reached as 68
0Brix. Then cooking was stopped and citric acid at the rate of 0.4% was added with
continuous stirring for 2-3min for uniform mixing. The rose petal jam thus prepared had pH
3.26, TSS 68.5 °Brix, and sensory score as 8.38 for appearance and colour, 7.95 for odour,
7.89 for texture/ mouthfeel, 7.79 for flavour and taste and 8.01 for overall acceptability.
Example 2
The total amount of rose petals and sugar required for preparation of jam is 300g and 600g,
respectively as per tlie process described in Fig 3. The washed and shade dried rose petals
(300g) were coarsely ground at low speed for 1-2 min (particle size 1-2mm) in a food
grinder. Then sugar (75g) and water (450mL at 50 °C) were added and fme grinding was
done to obtain the fine paste/ slurry (40 mesh sieve). Sugar (225g) was then mixed
immediately to this slurry and slow cooking was done at 50-60 °C for 4-5 min. Remaining
300g sugar was then added and cooking was continued at 80-85 °C till TSS reached to 62
0Brix. Thereafter, xanthan gum (in the form of solution) was added at the rate of 0.3% and
cooking was continued with stirring till TSS reached to 68 °Brix. Cooking was then stopped
and citric acid was added at the rate of 0.4% with continuous stirring for 2-3 min. The rose
petal jam thus prepared had pH 3.27, TSS 68.5 °Brix, and sensory score as 7.37 for
appearance and colour, 7.43 for odour, 6.8 for texture/ mouthfeel, 7.10 for flavour and taste
and 7.16 for overall acceptability.
Example3
The total amount of rose petals and sugar required for preparation of jam is 300g and 650g,
respectively as per the process described in Fig 4. The washed rose petals (300g) after surface
water removal were coarsely ground at low speed for 1-2 min (particle size l-2mm) in a
grinder. Sugar (300g) and water (300mL at 45 °C) were then added and fine grinding was
12
carried out. The paste/slurry was then passed through 40 mesh sieve. The slurry was then
cooked with additional sugar (200g); initially at slow rate (50-60 °C) for 4-5 min followed by
moderate heating (80-85 °C) till TSS reached to 62±2 °Brix. At this stage, guar gum (in the
form of solution) was added at the rate of 0.1% with continuous stirring. Now, additional
IOOg sugar was addea and cooking was continued till65 OSrix TSS. Thereafter, pectin (in the
form of solution) at the rate of 0.6% was added and cooking was continued. Remaining 50g
sugar was now added and further cooking was continued till68 °Brix TSS. Cooking was then
stopped and citric acid at the rate of 0.4% was added with continuous stirring for 2-3 min for
uniform mixing. The rose petal jam thus prepared had pH 3.27, TSS 68.5 °Brix, and sensory
score as 8.33 for appearance and colour, 8.08 for odour, 8.01 for texture/ mouthfeel, 8.25 for
flavour and taste and 8.17 for overall acceptability.
Example 4
The total amount of rose petals and sugar required for preparation of jam is 300g and 650g,
respectively as per the process described in Fig 5. The washed rose petals (300g) after surface
water removal were coarsely ground at low speed for 1-2 min (particle size 1-2mm) in a food
grinder without using water. Sugar (300g) and water (300mL at 50 °C) were then added and
fine grinding was carried out. The paste/slurry was then passed through 40 mesh sieve. The
slurry was then cooked with additional sugar (300g) at slow rate for 4-5 min followed by
moderate cooking (80-85 °C) till TSS reached to 65 °Brix. Then, pectin (in the form of
solution) was added (at the rate of 0.6%) and cooking was continued. Remaining 50g sugar
was added at this stage and cooking was done with continuous stirring till TSS at 68 °Brix.
Cooking was now stopped and citric acid at the rate of 0.4% was added with stirring for
uniform mixing. The rose jam thus prepared had pH 3.26, TSS 68.5 °Brix, and sensory score
as 8.20 for appearance and colour, 8.13 for odour, 7.83 for texture/ mouth feel, 7.90 for
flavour and taste and 8. 02 for overall acceptability of the rose petal jam.
Example 5
The rose petal jam with fruits can also be prepared with good sensory characteristics. The
fruits like apple up to 50% level can be used for this purpose. The total amount of rose petals,
apple pulp and sugar required for preparation of rose petal jam with fruit is 150g, 150g and
450g, respectively, as per the process described in Fig 6. The washed rose petals (150g) after
surface water removal were coarsely ground at low speed for 1-2 min (particle size 1-2mm)
in any grinder without using water. Sugar (150g) and water (150mL at 50· °C) were then
added and fine grinding was carried out. The paste/slurry was then passed through 40 mesh
sieve. Peeled apple (150g) is separately converted to pulp before cooking. Both, the rose
13
slurry and apple pulp are then cooked with additional sugar (150g) at slow rate (50-60 °C) for
4-5 min to dissolve the sugar. After this, 1 OOg more sugar was added and cooking was
continued (80-85 °C) till TSS reached to 62±2 °Brix. Then, pectin (in the form of solution)
was added (at the rate of 0.6%) and cooking was continued. Remaining 50g sugar was again
added at this stage 'and cooking was done with continuous stirring till TSS at 68 °Brix.
Cooking was now stopped and citric acid at the rate of 0.3% was added with stirring for
uniform mixing. The rose petal jam thus prepared had pH 3.39, TSS 68.5 °Brix, and sensory
score as 8.50 for appearance and colour, 8.13 for odour, 8.25 for texture/ mouthfeel, 8.56 for
flavour and taste and 8.36 for overall acceptability.

We claim:

1. A processes for preparation of rose petal jam, wherein the process comprising of:
a. Washing of petals in potable water at 20·25 °C.
b. Surface water removal using basket centrifuge (not more than 400rpm) for 40·60sec
or thin layer shade drying for 3.4 h.
c. Crushing of rose petals at low speed for 1·2 min to 1-2mm particle size without
addition of water and sugar.
d. Rose petal paste/slurry preparation with sugar and water, in which the petals, sugar
and water in the ratio of 1:1:0.7-1, respectively by weight and fine grinding (40-50
mesh sieve) is done. Cooking of paste/ slurry for jam preparation is done within 4-5
min of fine grinding.
e. An alternate process for preparation of paste/ slurry in which petals, sugar and water
in the ratio of 1:1:1.25-1.5, respectively by weight. The sugar (l/4th part) and water
are added immediately to the crushed petals and grinding (40-50 mesh sieve) is done.
Remaining 3/4th part sugar is mixed immediately after fine grinding and kept covered
followed by cooking for jam production within 4-5 min.
f. Water temperature for fine grinding of rose petals to be maintained between 40·50 °C
and temperature of the paste/slurry should not rise beyond 50 °C during grinding.
g. Initial cooking of rose petal slurry at slow rate (50-60 °C) for 4-5 min followed by
cooking for rose petal jam production at 80-85 °C till TSS reached to 68 °Brix.
h. Addition of hydrocolloids guar gum (0.1-0.5%) or xanthan gum (0.1-0.5%) or pectin
(0.5·0.8%) in the solution form at TSS between 60·65 °Brix.
1. Addition of the acidifying agents such as citric acid at 0.3-0.6% at TSS as 68 °Brix
followed by hot filling in the sterilized glass jar/bottles and sealing.
2. The process claimed in claim (1) comprises washing of petals, surface water removal or
shade drying, fine paste/slurry preparation, cooking of slurry with stirring, addition of
hydrocolloids and acidifying agent and packaging of rose petal jam.
3. The amount of rose petals and sugar required for preparation of jam is 1 :2·2.2,
respectively by weight.
4. The process claimed in claim 1 is to prepare the fine paste/ slurry with good colour
quality and antioxidant activity.
5. The process claimed in claim 1 is to prepare the jam with good sensory characteristics.
6. The process claimed in claim 1 wherein the rose petal jam does not contain any added
natural or synthetic food colour(s).
7. The process claimed in claim (1) is suitable for preparation of rose petal jam mixed with
fruit pulp up to 50% level.