Description
This rose petal jelly is perfect on toast, scones and as topping for ice creams.
Ingredients
Scale
- 3 cups fresh, fragrant rose petals rinsed
- 3 cups water
- 3 cups pectin sugar
- 2 tablespoons lemon juice
Instructions
- Choose fresh, pesticide-free roses from your garden. The most fragrant varieties produce the best flavor.
- Remove any bugs or flies by tapping it lightly. Gently separate the petals, rinse them thoroughly, and remove the white bases if desired, as they can be slightly bitter.
- Place the rose petals in a bowl and pour in hot water. Let the infusion steep in the goodness and the fragrance of the petals for 30 minutes or more. The petals will lose their color while the water absorbs their fragrance. The color is restored when the lemon juice is added.
- Filter the infusion and press down the petals to extract all the tea.
- Return the rose-infused liquid to the saucepan. Add lemon juice and pectin sugar, stirring until fully dissolved.
- Bring the mixture to a boil. Continue stirring while cooking to avoid burning at the bottom of the pan. Boil for several minutes until the mixture begins to thicken.
- To check if the jelly is ready, place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with your finger, it has reached the setting point. On the other hand drop a little on the frozen plate and tilt it down. When the jelly stops flowing then its ready to bottle.
-  Carefully pour the hot rose jelly into sterilized jars, leaving about ¼ inch (6 mm) of headspace at the top.
- Wipe the jar rims clean, secure the lids, and allow the jars to cool completely at room temperature. The jelly will continue to set as it cools. As the jelly cools, it will set into a beautiful, translucent preserve. You will hear the jars pop after a few hours in case you are using metal lids. That is a sure sign that the jars are vacuum sealed and its safe to store long term.
- Store sealed jars in a cool, dark place. Once opened, keep refrigerated and enjoy on toast, scones, pastries, or as a beautiful accompaniment to afternoon tea.
Notes
If you are using pectin and sugar separately, mix in the pectin first and only when it’s completely dissolved add the sugar. Follow the instructions as given in the pectin package. When you use pectin sugar, it’s usually less sweet, but it’s convenient.
- Prep Time: 45 Min
- Cook Time: 30 Min
- Category: Preserves
- Method: Stove Top
- Cuisine: European
Nutrition
- Serving Size: 10 g
- Calories: 25 Kcal
- Sugar: 6.2 g
- Sodium: 0-2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.3 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 g