The White House

The White House

Friday, June 11, 2010

Rose Petal Jelly

Rose Petal Jelly from the wild rose bush:

How to Clean & Store: Wash flower petals with warm water in a colander to remove dust and bugs. Lay out on paper towels to air dry, or pat dry with towels.

How to Extract Juice: Pack rose petals tightly into measuring cup to measure 1 1/2 cups. Place in a large sauce pan and crush petals with a potato masher or glass. Add 2 1/4 cups water and bring quickly to a boil. Simmer the petals until they have a washed-out color. Strain the liquid. Yield: Approximately 2 cups

Rose Petal Jelly
1 3/4 cups rose petal juice
2 tablespoons lemon juice
3 1/2 cups sugar
3 ounces liquid pectin

Sterilize canning jars and prepare lids. Open pectin pouch and stand upright in a cup or glass. In a large saucepan, combine rose petal juice with lemon juice. Juice will turn a beautiful pink color. Add sugar and mix well. Place on high heat; stir constantly and bring to a full rolling boil. Add liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving 1/4-inch head space. Wipe jar rims and add prepared two-piece lids. Process 5 minutes in a boiling water canner. Use within 6 months, or color will fade. Yield: 3-4 cups


gpc said...

Thank you so much! Wild, unsprayed roses aren't as common here as they used to be, but I'm going to try to find some. I love this idea!

Janie said...

I'd never even heard of making rose petal jelly. I don't know if I'd ever be ambitious enough to make any, but it's nice to know it's possible.

Mrs. Mac said...

I'm going to try this as we have tons of wild roses growing on our property. As a child an elderly lade made rose-geranium jelly that was so delicious. Thanks for the recipe.