Rose Jelly
Adapted from a treasured recipe, passed to me from my mother; I've come to refer to it as, the sweet taste of summer, captured in a jar! Serve over French toast, homemade bread, scones, or an English muffin.
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Equipment
- 6 6- ounce jelly jars, rims, and lids
- water bath canner
- 1 candy thermometer
Ingredients
- 4 cups pink or red edible roses washed and drained
- 3 cups sugar
- 3 ⅓ cups water
- ¼ cup fresh or prepared lemon juice
- 1 tablespoon Rose Water can be found in Eastern Indian markets
- 1 packages liquid pectin 6 ounces
- All edible flowers must be free of pesticides. Do not eat flowers from florists nurseries, or garden centers. In many cases they are treated with pesticides not labeled for food crops
Instructions
- Clip and discard the bitter white base from rose petals and any green stems from begonaias
- Rinse in cold water to remove debris and small bugs, drain
- In a large bowl combine petals with ½ cup raw or organic sugar, using your hands, bruise the petals, take care that all the petals are coated evenly, cover and refrigerate for at least 2 hours or overnight
- In a large saucepan over medium heat, add remaining sugar, water and lemon juice; stirring until dissolved
- Stir in the petals and cook at a low boil for 20 minutes or until the candy thermometer reaches 110 degrees C. or 220 degrees F.
- Strain liquid through a fine sieve, pressing all the liquid from the petals. Discard spent petals
- Measure the liquid, you should have 4 cups. Add enough water to equal 4 cups if necessary
- Return 4 cups liquid to saucepan, and bring back to a boil
- Cook until liquid reaches 110 degrees C. or 220 degrees F.
- Add liquid pectin, stirring constantly, boil for 2 minutes.
- Pour a small amount of jelly onto a chilled plate, if liquid holds its shape pour into sterilized jars, if it's still runny, process additional 2-3 minutes.
- Add rose water, remove from heat, and stir to combine
- Pour jelly into prepared sterilized jars leaving ¼ inch headspace
- Jelly can be stored in the refrigerator for up to six months
- To preserve for storage at room temperature, cover jars with lids and rims, place them in a hot water bath (2 -3 inches boiling water) for 10 minutes at a hard boil
Notes
Serve with crusty yeast bread, flatbreads, clotted cream, soft goat or cow's milk cheese
Adapted from Anne Stone, my mother's heirloom rose petal jelly recipe