Rose Petal Jelly Recipe



Rose Petal Jelly Recipes

Ingredients :

2.5 cups red or pink rose petals

1 7/8 cups water

generous 3 cups superfine sugar

scant half cup bottled white grape juice

scant half cup bottled red grape juice

2 oz package powdered fruit pectin

2 tbsp rosewater

Method :
  1. Trim all the rose petals at the base to remove the white tips.
  2. Place the petals, water and about one eighth of the sugar in a saucepan and bring to a boil.
  3. Reduce the heat and simmer for 5 minutes.
  4. Remove from the heat and leave to stand overnight for the rose fragrance to infuse.
  5. Strain the flowers from the syrup, and put the syrup in a preserving pan or suitable saucepan.
  6. Add the grape juices and pectin.
  7. Boil hard for 1 minute.
  8. Add the rest of the sugar and stir well.
  9. Boil the mixture hard for 1 minute more.
  10. Remove from the heat.
  11. Test for setting - it should make a soft jelly, not a thick jam.
  12. Do this by placing a tsp of the hot mixture on a saucer.
  13. Leave it to cool; the surface should wrinkle when pushed with a finger.
  14. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.
  15. Finally add the rosewater.
  16. Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands.
  17. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.

This subtle jelly is ideal for polite afternoon teas with thinly sliced pieces of bread and butter - it adds a real summer afternoon flavor to the bread.

Makes about 2 lb



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