Best Rose Petal Jelly Recipes

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.

ROSE PETAL, CHAMOMILE, AND LAVENDAR JELLY

Steps:

• 1. Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
• 2. Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid. NOTE: The petals, chamomile, and lavendar make an excellent facial poltice for tired eyes and oily skin.
• 3. Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Jelly jars with their lids work wonderfully for this. Seal jars. Either by attaching a sealing lid and boil water bath for 15 minutes or with parafin wax. Both work great Or you can simply do this. Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
• 4. The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste. This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.

ROSE PETAL JELLY

Steps:

• 1. Bring the water to a boil in a small saucepan and stir in the roses, and cloves if using. Remove from the heat and let the mixture steep for 10 minutes, as if you were making rose-petal tea. 2. Strain the "tea" into a deep preserving kettle, discarding the solids. Stir in the lemon juice and pectin and continue stirring until the pectin is dissolved. 3. Over the highest possible heat, bring the mixture to a boil and add the sugar. When the solution returns to a hard rolling boil, time it for 2 minutes, stirring constantly. After 2 full minutes, transfer the jelly to hot, sterilized glasses and seal according to manufacturer's suggestions. - © Greg Atkinson, 2012

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.