Thursday's Kitchen Cupboard.........5/31/2012

Boy, this week has just flown by! I really thought today was Wednesday. I haven't posted or hardly read any blogs this past week. I think the heat really got to me.

This week I am going to post a recipe for Rose Petal Jelly. Although I did post this recipe last year,  I'm sure many of you did not see it. This jelly recipe was originally posted by Lynn at Wood Ridge Homestead in the Shenandoah Valley.

Tuesday afternoon, I noticed that the white roses were starting to go due to all of the rain. So, Sophia and I went out and picked  basket full of white roses and some red roses to make the jelly. My white roses are very fragrant, which is needed for a good jelly. My red roses, have hardly any fragrance. But they are added to give the jelly as nice color.

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 may appear somewhat grey — the color will brighten with the addition of some lemon juice.

After the Rose petals have simmered for a few minutes, remove from heat. Using a fine sieve, strain the petals from the liquid.  Discard the petals and measure 1 3/4 cups of the distilled liquid for the jelly. Return the liquid to the pot, then add 2 Tablespoons of lemon juice and stir. The petal water will brighten significantly.

Add the sugar and stir to dissolve, then heat to boil, stirring constantly. Boil for 1 minute. Add liquid pectin and return to hard boil. Then allow jelly to boil for 1 minute while stirring continually.
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 minute

Yield:  about 4 half pints


After we started on the jelly, I noticed that we didn't have enough sugar to make the jelly. The liquid is now in the refrigerator.

Sophia and I will finish the jelly this afternoon when she gets home from school.

This is what it looks like when it is finished.

It's really pretty and tasty too!

What's been going in or out of your cupboard lately......anything good????