Rose Petal Jelly

One of the things I enjoy experimenting with in the summer is various types of jams and jellies. My favorite experiment was Wild Violet Jelly, which I posted about over 4 years ago! I’ve also made Dandelion Jelly, Apricot Pineapple Jam, Wineberry Jelly, and a whole host of others. Later today I plan to make Blackberry Jelly. My latest and greatest is this…..

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Rose Petal Jelly. Pretty cool, eh?

It sounds rather sophisticated, but is really pretty easy to make, and not very time consuming. I’m not a sophisticated gal, so it suited me just fine. The recipe I will share made about 7 jars of jelly.

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These are the ingredients I used:

@6 cups rose petals

4 cups water

1 TB lemon juice

1 box powdered pectin

5 1/2 cups sugar

Here is the process I followed:

Pick approximately 6 cups of rose petals. Lightly  rinse and place in a pot with a quart of water. Bring to a low boil and allow to bubble for maybe two minutes, then turn off the heat. Allow some time (maybe 20 minutes) for the rose petals to infuse the water. Strain off the rose petals and use the remaining rose water for the jelly.

In a heavy-bottomed pot, whisk the rose water with a box of powdered pectin. Add a tablespoon of lemon juice. (In a separate bowl, measure out 5 1/2 cups of sugar.) Bring your pot to a rolling boil, then dump in the sugar, stirring well as you add it. Make sure sugar is completely mixed in! Allow to boil for one minute, then remove from heat.

Have a separate pot of warm water ready for processing the jars. Ladle jelly mixture into jelly jars, leaving maybe 1/4″ of head space, then place new lids on with a band. Place into the pot with water. Bring to a low boil and allow to process for 5 minutes. Using a jar lifter, pull out of the water and allow to sit for 24 hours. Enjoy your beautiful jelly!

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