Rose Petal Jelly
· 1 1/2 cups Rose petals, tightly packed
· 2 1/4 cups water
· 2 Tablespoons lemon juice
· 3 1/2 cups sugar (preferably white sugar)
· 3 oz packet liquid pectin
Gather fresh Rose petals to measure 1 1/2 cups tightly packed. Rinse petals and pat dry. Place petals in large pot and bruise petals so the scent and color can be extracted.
Add 2 1/4 cups of water to the petals in the pot and heat to boil. Turn down heat and simmer for several minutes, making sure the petals impart their color in the water. More than likely, the water will appear somewhat grey — the color will brighten with the addition of some lemon juice.
|I used a potato masher and mashed the petals to extract the color and fragrance as the petals simmered.|
|This is the liquid before I added the lemon juice...it's beautiful!|
Remove from heat and ladle jelly into 4 sterilized half-pint jars leaving 1/4-inch headspace. Add sterilized lids and rings. Process in water bath for 5 minutes.
Yield: about 4 half pints