I made this lovely and decadent jelly the other day. It's really easy to make and keeps for up to 2 months in the fridge. The jelly has a delicate rose flavour, but if you want a stronger rose flavour you can substitute a couple of tablespoons of culinary rose water for the plain water. This recipe also works great with violet flowers.
- 2 cups lightly packed, fragrant and unsprayed rose petals
- 3 tablespoons freshly squeezed lemon juice
- 2 cups sugar
- 1½ teaspoon pectin
- 1½ cups water
- Carefully sift through the rose petals to make sure no little creatures are hiding in them
- Put water and roses in a sauce pan and bring to a gentle simmer for 5 minutes
- Add 1¾ cups of the sugar and stir to dissolve. The rose petals will lose their lovely colour, but don't worry... when you add the lemon juice the colour magically reappears!
- Add the lemon juice and simmer for 5 minutes
- Mix the remaining ¼ cup sugar and the pectin in a bowl
- While stirring the jam, add the pectin mixture sprinkle by sprinkle to ensure the pectin incorporates without clumping
- Continue to simmer for 20 minutes
- Refrigerate when cool
Wednesday, July 8, 2015
Wednesday Kitchen - Rose Petal Jelly
Welcome to another Wednesday Kitchen, featuring favorite recipes from members of the JET Team! This week, team member Carolyn of venusvelvet has been busy making delicious jam from rose petals!