Wild Rose Jelly
Years ago a little old lady (probably my age at the time;) lived next door to my grandma. She had a lovely garden and on one occasion brought over a beautiful jar of Rose-Geranium jelly. The color was wonderful and I remember the yummy smell/taste of flowers on my toast. A few days ago I came across a recipe on line for Wild Rose Jelly. We have lots of wild pink roses on our property so I went foraging today for the fragrant pink (prized) petals. I added some of my red geranium petals as well because they add a lovely hint to the bouquet. Here's the recipe:
1-1/2 cups tightly packed wild rose petals (you could use fragrant domestic rose petals as long as they have not been sprayed/fed with ANY toxic chemicals. If you want to add geranium petals, use about 1 cup rose petals and 1/2 cup geranium petals, tightly packed ... (either way .. the jam will be pink)
2 Tablespoons lemon juice (I used fresh and strained it)
3-1/2 cups sugar (evil white sugar works best;)
1 - 3 ounce pouch liquid pectin
Make flower petal juice as follows: Take the tightly packed flower petals and rinse well in a colander with warm water. Spread the washed petals on a clean dish towel or paper towels. Pat dry with a paper towel. Put petals in a large sauce pan and crush with a potato masher or the bottom of a glass. Add 2-1/4 cups water and bring to a boil. Simmer until the flowers lose their color (just a few minutes). Strain in a fine sieve or cheese cloth. This yields about 2 cups of petal juice. You need 1-3/4 cup petal juice to make the jelly.
To make the jelly: wash and sterilize 4 half-pint jars (or 8 one-half cup jelly jars). Sterilize the lids and have rings available. Open pectin pouch and have it standing in a glass ready to use.
Put 1-3/4 cup strained petal juice in a large sauce pan. Add the lemon juice and sugar (the lemon will immediately brighten up the color). Stir constantly and bring to a roiling boil on high heat. Add liquid pectin and return to a roiling boil, stirring constantly. Boil hard for one minute, stirring constantly. Remove from the heat and skim any foam. Immediately fill the prepared jars 1/4 inch from top. Wipe rims with a clean damp cloth. Seal with the two piece lids. Boil for five minutes in a water bath; adjust for altitude (see pectin box). Let sit overnight on counter before moving. Test seals. Use within six months to retain the pretty color.
1-1/2 cups tightly packed wild rose petals (you could use fragrant domestic rose petals as long as they have not been sprayed/fed with ANY toxic chemicals. If you want to add geranium petals, use about 1 cup rose petals and 1/2 cup geranium petals, tightly packed ... (either way .. the jam will be pink)
2 Tablespoons lemon juice (I used fresh and strained it)
3-1/2 cups sugar (evil white sugar works best;)
1 - 3 ounce pouch liquid pectin Make flower petal juice as follows: Take the tightly packed flower petals and rinse well in a colander with warm water. Spread the washed petals on a clean dish towel or paper towels. Pat dry with a paper towel. Put petals in a large sauce pan and crush with a potato masher or the bottom of a glass. Add 2-1/4 cups water and bring to a boil. Simmer until the flowers lose their color (just a few minutes). Strain in a fine sieve or cheese cloth. This yields about 2 cups of petal juice. You need 1-3/4 cup petal juice to make the jelly.
To make the jelly: wash and sterilize 4 half-pint jars (or 8 one-half cup jelly jars). Sterilize the lids and have rings available. Open pectin pouch and have it standing in a glass ready to use.
