Karens Rosé Jelly Recipes

TRADITIONAL SCOTTISH ROSEHIP JELLY

Steps:

• Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
• Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
• Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
• Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
• Measure the liquid and for every 600ml/1 pint use 400g/14oz of warmed sugar.
• Put all this back into your pan with the lemon juice and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
• Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.

HOW TO MAKE ROSE PETAL JELLY

Steps:

• In a stainless steel saucepan, bring the water to a boil.
• Remove the pan from the heat, add the rose petals and cover the pan with a lid.
• Set this aside and allow it to steep for five minutes.
• Line a colander with cheesecloth while the rose petals are steeping.
• When the rose petals are done steeping, pour the liquid through the colander making sure the rose petals are caught in the cheesecloth.*
• Squeeze the cheesecloth so all the remaining liquid is removed from the rose petals.
• Compost the used rose petals.
• Measure the amount of liquid to make sure there is still three cups of rose water. If any of the water has evaporated, add more water to make sure you have a full three cups.
• Return the pan to a medium high heat; add in the pectin making sure to stir continually until the pectin is dissolved.
• Bring to a hard boil and stir in the sugar and lemon juice making sure once again that the sugar completely dissolves.
• Be sure to keep stirring the contents of the pan so the jelly does not burn.
• Bring to a hard boil and cook for two minutes.
• Remove the foam scum that forms on top of the jelly, and then pour the jelly into sterilized canning jars. The smaller 4 ounce or half pint jars work well.
• Wipe jar rims, put lids and bands on making sure they are fingertip tight.
• Process for ten minutes in a cold pack canner, remove and tighten lids.
• Set the hot jars on a secure surface. I lay an old towel on top of my table and set the canning jars on it. Remember these jars are hot so use hot pads and jar lifters.
• Tighten the bands as tight as possible.
• Allow the jars to cool overnight.
• When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.
• To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
• Be sure to label the jars with the name of the food in them and the date.

ROSE PETAL JELLY

Steps:

• Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
• Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

KAREN'S ROSé JELLY

Steps:

• Simmer the rose hips (available in Scandinavian food shops) and 6 cups of water in a covered pot over low heat for 3 hours, or until very soft. (Or cook in a pressure cooker for 1 hour.) Drip through a jelly bag overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) Quarter the apples and simmer in remaining water in a covered pot over low heat until reduced to a pulp. Drip through a jelly bag overnight. The next day, measure 4 cups of rose hip juice and 4 cups of apple juice into a large preserving kettle. (If the juice is insufficient, add water to make up the difference.) Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved. Continue to boil until a thermometer registers 220° or until the juice thickens and sheets from the side of a spoon (i.e., when the last 2 drops on the spoon run together). Skim the jelly, pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.