Discover the magic of turning fragrant rose petals into a delicious homemade jelly with our easy-to-follow guide.
Gathering Your Ingredients and Supplies
Before you begin, you'll need to gather the necessary ingredients and supplies. For this recipe, you will need 15 ounces of rose petals, 6 cups of sugar, 6 cups of water, 1/2 cup of lemon juice, and 1/2 cup of pectin. Additionally, make sure you have a large saucepan, a cheesecloth for straining, sterilized jars for canning, and a boiling water canner.
Having all your ingredients and supplies ready and measured out before starting will make the process smoother and more enjoyable. Don't forget to sterilize your jars and lids beforehand to ensure the jelly stays fresh and safe to eat.
Preparing the Rose Petals
Start by combining the rose petals and two cups of sugar in a large saucepan. Cover the mixture and leave it overnight. This allows the sugar to draw out the natural juices and flavors from the rose petals.
The next day, add six cups of water to the saucepan and bring the mixture to a simmer on the stove. Let it simmer for about 20 minutes, or until all the sugar has dissolved and the rose petals have released their juices. Once done, remove the saucepan from the stove and let it cool.
Cooking the Jelly Mixture
After the mixture has cooled, use a cheesecloth to strain out the rose petals, leaving you with a beautiful rose-infused liquid. You'll need about five cups of this liquid.
Return the rose liquid to the saucepan and bring it to a boil. Stir in the lemon juice and fruit pectin. Boil the mixture for one minute, stirring constantly. To test if your jelly is ready, place a small amount on a cold plate from the freezer. If it sets quickly, your jelly is done. If not, you may need to boil it a bit longer or add more pectin.
Canning and Storing Your Rose Petal Jelly
Once your jelly has reached the desired consistency, remove it from the heat and skim off any foam. Carefully ladle the hot jelly into your hot sterilized jars, leaving a 1/4-inch headspace at the top.
Wipe the rims of the jars clean and adjust the lids. Process the jars in a boiling water canner for five minutes. After processing, remove the jars and let them cool. Check the lids for a proper seal after 24 hours. Your homemade rose petal jelly is now ready to be enjoyed or gifted to friends and family.
Tips and Tricks for Perfect Rose Petal Jelly
For the best results, use fresh, organic rose petals that have not been treated with pesticides. This ensures the purity of your jelly and safety for consumption.
Conducting a plate test is a reliable way to check if your jelly has set. Simply place a small amount of the jelly on a cold plate and see if it firms up within a minute. If not, continue boiling and testing until you achieve the desired consistency.
Store your rose petal jelly in a cool, dark place to maintain its flavor and quality. Properly sealed jars can last for up to a year, giving you plenty of time to enjoy this unique and delightful homemade treat.
Rose Petal Jelly Recipe
Ingredients:
- 15 oz rose petals
- 6 cups sugar, divided
- 6 cups water
- 1/2 cup lemon juice
- 1/2 cup pectin (possibly more, do a plate test here to make sure!)
Instructions:
1. In a large saucepan, combine the rose petals and two cups of sugar. Cover and leave overnight.
2. Add 6 cups of water to saucepan and bring to a simmer on the stove.
3. Once all the sugars have been dissolved and juices released from the petals (about 20 minutes or so). Remove pot from stove and allow to cool.
4. Strain mixture through a cheesecloth to remove any petals.
5. Add juices back into sauce pot (you should have roughly 5 cups of rose liquid) and bring up to a boil.
6. Stir in the fruit pectin and lemon juice.
7. Boil for 1 minute, stirring constantly.
I recommend sticking a cold plate into the freezer and taking a spoon with a small amount of jelly on it and dropping the jelly to the plate. If it sets quickly your jelly is ready, if not boil longer or add more pectin.
8. Remove from the heat and skim off any foam.
9. Ladle the hot jelly into hot sterilized jars, leaving 1/4-inch headspace. 7. Wipe the jar rims and adjust lids. 8. Process in a boiling water canner for 5 minutes.
10. Remove the jars and cool. Check lids for seal after 24 hours.
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