Rose Petal Jelly
Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets.
- Yield: Makes 3 1/4 cups
Photography: Lisa Hubbard
Source: Martha Stewart Living, March 2002
- 2 cups water
- 3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
- 2 1/2 cups sugar
- 1/4 cup freshly squeezed lemon juice
- 3 ounces liquid pectin
- 1 tablespoon rose water
Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.