|Is This Enough Roses for the Recipe? I Needed Four Cups of Petals.|
|This is the Tedious Part. Cutting That Little White Part Off.|
|Four Cups of Petals All Ready to Go!|
|With Some to Spare for Potpourri!|
|At the Beginning of the Cooking Process|
|The Stage Where You Can Take Out the Rose Pulp or Leave Some in!|
|All Natural Color, No Food Coloring Used!|
ROSE PETAL JAM (JELLY)
Makes about 4 pints
- 6 cups water
- Juice of one lemon
- 4 cups fragrant red rose petals, washed, with white heels removed
- 1 Tablespoon of rose water (My roses were not highly fragrant)
- 1 packet powdered pectin
- 6 cups sugar
1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.
2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.
3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.
4. Immediately place the jam in hot sterilized jars and seal.
As you can see from the photos, I didn't have red roses and it gave this wonderful color despite that fact. So I hope you make the recipe and try whatever pleases you. I will probably not be making the rose jam muffins either! I'll let you know in tomorrow's post if the jelly has set. It was a cool day here. Hope you are having a great day. The folks in New Zealand are again having problems. My thoughts and prayers are with you all. Talk to you later.