Rose Petal Jelly using Ebb Tide David Austin Heirloom Roses

Two years ago I made rose petal jelly. Using a slightly different recipe.   I like the other recipe better as it uses less sugar. There is a post about it (June 18, 2019) but I want to do another one anyway because it is such a special thing to make and eat.

And oh the scent and flavor.  Lovely!

Rinse 7 roses and pull off the petals.  This should add up to one cup.  I made it a heaping cup.

Add the petals to 3 cups cold water in a sauce pan and bring to a boil.

 Very shortly they will lose their color.

 Set the pan off the heat and rest 10 minutes.

Strain the juice.  Press the juice from the petals.

Add 3 tablespoons lemon juice and immediately the color looks better.

The three cups of juice goes back in the pan.  Bring back to a rolling boil that stays boiling while stirring.

Add one pouch of liquid pectin. Stir in well.

Add 4 cups sugar slowly while stirring in one cup at a time.

Boil rapidly for one minute.

Pour into sterilized jars/lids and do the step of preserving in a canner if you need to store it more than a month.

I don't do this step because I give it to friends with instructions to use up within one month.