Rose Petal Jelly Recipes

HOME CANNING: ROSE PETAL JELLY RECIPE

Steps:

• InstructionsPlace the rose petals and water in your jelly pan and bring to a boil. Remove from heat and let steep for 30 minutes to an hour and then strain. Reserve four cups of liquid.Wash your jars with hot water and soap and set aside. Prepare your canner and heat it up.Squeeze one lemon and add the juice of the lemon and four cups of rosewater and the sugar to your jelly pan. Bring to a low simmer.Add two pouches of liquid pectin or about 1 half pint jar of home-made apple pectin or for a reduced sugar recipe use 4tsp calcium water and 4 tsp Pomera's pectin. Keep in mind that with rose water there isn't any natural pectin so you need to use quite a bit to get a good set.Bring to a low boil for five minutes and test the set. When you are happy with the set, ladle the mixture into your jars, wipe the rims, place the warmed lids and the rings on the jars and carefully set them into the canner. For a special finish: Add some rose petals to the bottom of your jars before filling with the jelly mixture.Following your canners instructions process the jars for ten minutes. Turn off the heat and carefully remove the lid. Steam can cause burns so use caution. Let the jars cool for 10 minutes and then using a jar lifter carefully lift them and place them on a cutting board or towel to cool completely.Once the jars have cooled for 24 hours, check their seal. You should hear the occasional pinging sound as they are cooling that gives you an auditory confirmation that your jars have sealed. If you look at the lid of the jar, you should notice that there is a small bump in the lids. This bump depresses as the jars seal "sucking it down". All of the lids should be sucked down. If you press on the center of the lid and that bump pops up, they are not sealed properly. If you should have an issue with a jar not sealing, refrigerate it and eat within a few weeks.Remove the metal rings and wipe the lids and jars with a damp clean cloth. Store the jars without the rings in a cool dark place.

ROSE PETAL JAM

Steps:

• Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
• Slowly add sugar.
• Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
• Do this very quickly - it sets up FAST!! Pour into baby food jars.
• Let set for 6 hours, till firm.
• Will keep one month in refrigerator.
• Freezes well.
• This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.
• until soft enough to crush.
• Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
• Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
• Bring to a boil and boil hard for 2 min.
• Remove from heat and pour into sterilized jars and seal with caps and rings.
• The jelly has a wonderful flavor and is the consistency of liguid honey.

ROSE PETAL JAM

Steps:

• Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
• Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
• Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

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:

• Cut off the white base on each petal as it adds bitterness.
• Juice lemon.
• Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth.
• Gradually add sugar.
• Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly.
• Put it all back in the cleaned blender and blend until smooth.
• Pour into hot, sterile jars leaving 1/4- inch head space.
• Process 10 minutes in a boiling water bath, or freeze.