ROSE PETAL JAM

 

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Ingredients

  • 1 cup fresh rose petals (must never have been sprayed with any chemicals)
  • 3/4 cup water
  • 1 lemon, juice of (1/4 cup)
  • 2 1/2 cups sugar
  • 1 package pectin (ie. Sure Jell)
  • 3/4 cup water

Directions

  • Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
  • Slowly add sugar.
  • Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
  • Do this very quickly - it sets up FAST!! Pour into baby food jars.
  • Let set for 6 hours, till firm.
  • Will keep one month in refrigerator.
  • Freezes well.
  • This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min. until soft enough to crush.
  • Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
  • Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
  • Bring to a boil and boil hard for 2 min.
  • Remove from heat and pour into sterilized jars and seal with caps and rings.
  • The jelly has a wonderful flavor and is the consistency of liguid honey.

Notes

Recipe didn't specify how many pints this makes.

Categories: Condiment, Sauce  Jam/Preserve 

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