Britesea
Sustainability Master
Here is the recipe I found for Rose Petal Jelly (Martha Stewart Living- yes, The Woman Who Does Everything More Beautifully Than You!). It differs from my old recipe only in the addition of rose water, which I suspect just kicks the rose flavor up a notch.
Ingredients
2 cups water
3 cups unsprayed pink rose petals (remove the bitter point at the base of the petals)
2 1/2 cups sugar
1/4 cup lemon juice
3 ounces liquid pectin (might need a second package)
1 tablespoon rose water
Directions
Bring the water to a boil, then remove from heat. Add petals, cover, and steep for 30 minutes. Strain liquid into clean saucepan and 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, let cool completely. Store in refrigerator up to 6 months.
My old recipe had these directions for longer pantry storage:
Remove from heat and ladle jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Add sterilized lids and rings. Process in water bath for 5 minutes at sea level to 1000 feet elevation (add 5 minutes if you are between 1,001-3000 feet, add 10 minutes if you are at 3,001-6000 feet, add 15 minutes for anything over that)
Ingredients
2 cups water
3 cups unsprayed pink rose petals (remove the bitter point at the base of the petals)
2 1/2 cups sugar
1/4 cup lemon juice
3 ounces liquid pectin (might need a second package)
1 tablespoon rose water
Directions
Bring the water to a boil, then remove from heat. Add petals, cover, and steep for 30 minutes. Strain liquid into clean saucepan and 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, let cool completely. Store in refrigerator up to 6 months.
My old recipe had these directions for longer pantry storage:
Remove from heat and ladle jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Add sterilized lids and rings. Process in water bath for 5 minutes at sea level to 1000 feet elevation (add 5 minutes if you are between 1,001-3000 feet, add 10 minutes if you are at 3,001-6000 feet, add 15 minutes for anything over that)
