Tuesday, June 14, 2011

Well, It's More Like Jelly!

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!
At this stage, the petals looked liked used tissues.  I didn't like the effect and so I took all of the petals out just pressing all of the juice out.  It wasn't difficult.  Here is the finished product.
All Natural Color, No Food Coloring Used!
I really love the clarity of jelly.  I just think it is so beautiful.  I'm happy with how it turned out.  Now if it sets.  I should know in the morning.  Here is the recipe in its original state from The Herb Companion magazine.


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.


Pat said...

Gorgeous color, Nancy! Hope it sets up well for you. I was too busy to make my violet jelly this spring and now the blossoms are gone. Sigh...

Have another question for you = about the night blooming jasmine. My little baby is about 6-7" tall now and transplanted into a pot. What kind of outdoor location should I give it for the summer? I keep remembering your fabulous specimen!

PeggyR said...

WOW love the color. Don't know if I would do all the cutting!

Lemon Verbena Lady said...

Hi TO, it's just amazing the colors that nature gives us, isn't it? I was apprehensive making the rose petal "jam". I wasn't sure it would turn out. Haven't tasted it yet, but it may turn out to be a favorite. I will definitely make more next year if it tastes good.

We keep the jasmine on our patio and it gets all day sun. It actually flowers better if it is stressed a bit. Our patio is a southern exposure. The Herbal Husband says he only waters it about once a week. That is a big container and a much bigger plant that you have. I would just stick my finger in at different locations around the pot to see whether it needs water or not.

Well, Peggy, I have FIOS on my kitchen TV so I was listening to the Food Network while I worked. It made it go by much faster.

Thanks ladies for stopping by.

Unknown said...

Hi Friend!

I made some rose petal wine jelly last year and it was super yummy :) The color is so pretty you almost don't want to eat it. It's nice that it retains a bit of the scent as well.

We also have the nightblooming jasmine. The hubby planted it on the 8 ft. fence outside our bedroom window where it gets sun all day long. I sometimes have to get up and close the window at night when it's being especially "perfumy".

Just wanted to say Hi!

Lemon Verbena Lady said...

Missed you Jules! Hope everything is OK! Glad to hear from you! xxoo Nancy