More Great Recipes: Condiment, Sauce | Jam/Preserve

Rose Petal Jam


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Member since 2006

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

Recipe didn't specify how many pints this makes.

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