Recipes: Rose Petal Jelly.

(Yield: About 1 pint)

1 3/4 cups water

1 oz (about 1 1/4 cups) dried culinary rose petals

1 tablespoon fresh lemon juice

2 tablespoons powdered pectin

1 cup sugar

Bring water up to a rolling boil in a medium saucepan; add rose petals and boil 1 minute. Cover the saucepan, turn the heat off, and steep the rose petals 30 minutes. Strain the water through a cheesecloth-lined sieve, making sure to wring the cheesecloth to squeeze all the liquid from the petals; transfer the steeped rose water back to the saucepan.

Stir in the lemon juice, then whisk in the pectin and sugar until dissolved. Bring to a boil on high heat and boil 5 minutes (stirring frequently), turning heat down as necessary so it doesn’t boil over. Transfer to sterile jar(s), cool to room temperature, and then store refrigerated.


Taken from: An Edible Mosaic

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