The old fashioned roses are so fragrant just now and I’ve been working on ways to capture their fragrance so it can be enjoyed in depths of winter, very happy with this recipe for Rose Petal Jelly. In this recipe the petals are never boiled and retain their essential glory. Rose petals are also used as a remedy for many things.
I can’t think of a better food to soothe a battered heart.
Rose Petal Jelly.
5 large handfuls of fragrant rose petals,
juice of 3 lemons,
1.2 litres filtered water (1,200mls)
2 teaspoons rosewater (optional)
1kg jam sugar.
Have small jars clean and warm ready before you start to make. Put all ingredients except the petals into a stainless steel saucepan, bring to boil, stirring to dissolve sugar. Boil for 5 mins or so, test for setting point.
Meanwhile slice the petals into small pieces.
When setting point has been reached turn off heat and stir in petals.Pot while hot into jars distributing the petals evenly between jars. Seal as quickly as possible. The petals will infuse in the hot liquid, giving their heavenly scent and colour to the jelly.
The jelly freezes very well and is best in small jars so it is used quickly after opening.
I am also making a glycerite from petals and will report on progress over the summer.