How To Make Rose Petal Jelly Food

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.

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.

ROSE PETAL HONEY

Steps:

• In a large saucepan, combine rose petals, water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until petals lose their color. Strain, reserving liquid and discarding petals. Return liquid to the saucepan., Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Pour into a jar and cool to room temperature. Cover and refrigerate up to 3 weeks.

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.