Rose Petal Jam
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
  1. Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
  2. Slowly add sugar.
  3. 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.
  4. Do this very quickly - it sets up FAST!! Pour into baby food jars.
  5. Let set for 6 hours, till firm.
  6. Will keep one month in refrigerator.
  7. Freezes well.
  8. 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.
  9. 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.
  10. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
  11. Bring to a boil and boil hard for 2 min.
  12. Remove from heat and pour into sterilized jars and seal with caps and rings.
  13. The jelly has a wonderful flavor and is the consistency of liguid honey.
RECIPE BACKSTORY
Recipe didn't specify how many pints this makes.