Rose Petal Jelly

Thirteen heirloom "Ebbtide" roses became rose petal jelly today.

Two years ago I was browsing the Internet and found an article about making rose petal jelly.

I had never heard of such a thing and thought I might like to make it some day.

Now the roses are in bloom and I needed several from one plant.

Today's creation is my second attempt and it did not set up right....until I added some boiling time.

The first attempt from last week was an utter failure.  And I followed the recipe to the letter because not long ago someone made what they thought was a helpful remark after reading my pie making attempts that I should consider following instructions when I am cooking.

Since following the instructions didn't work on the first batch I found a new recipe and promptly altered it because I only had 2 cups of petals instead of three as written in the instructions.


And to get that many fresh, organic, pesticide free petals all at the same time may take another year.

Here is the altered recipe which makes 3.5 cups:

2  cups organic, heirloom Ebbtide rose petals.
4 cups fresh water
1 lemon, juiced and strained
1 package of Sure Jell pectin
2 cups sugar

Bring the water and rose petals to a boil and then reduce to barely a simmer for 15 minutes.

Soon the petals lose their color.

Strain the petals from the juice and press on the petals to get all of the liquid out.

Add lemon juice.  This preserves the jelly and restores the beautiful color.

Return mixture to the pan and whisk in a slow stream of pectin.  Mix thoroughly.

Place the pan back on a burner and bring to a boil. Stirring as you bring it back to a boil.

Once the mixture is boiling, continue stirring as you add the sugar.

Now boil two minutes.

NOTE: The next day, since it did not set up, I put it back in a pan, brought it to a boil and set the timer for two minutes.  This time it worked perfectly.

So I have added this note today to boil it for 4 minutes.  However, be cautious about this because it might matter how rapidly it is boiling.

The first time, I boiled it gently for two minutes and the second time I boiled it at a hotter temperature and it would have been considered a rapid boil.

Pour into sterilized jars.

I am not planning to seal the jars.

Instead, I'm going to put some in the freezer and use up the rest in the recommended two months by sharing and giving tea parties.

Next morning:  locally made rustic bread, toasted with lots of real butter and rose petal jelly:

It tasted amazing.  Just the right balance of tart and sweet.  I love how it tastes like I imagined...like heirloom roses smell.

After the first batch failed, my amazing, supportive husband recommended that I just keep at it until it works.  He says not many things in life are a total success the first time through.  Love that man!