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.
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.
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