This is the first of three recipes using rose petals (hopefully). I have 21 rose bushes, about 12 different varieties- all came with the house when we bought it and we are just now getting the hang of taking care of them. We had originally planned on digging them up because they are big water users, which doesn’t bode well for desert living. Unfortunately, their sweet scent and beautiful color keep us hanging on, waiting for the next wonderful bloom.
So what do you do with 21 rose bushes and hundreds of roses? Make stuff with them of course. Rose petal jelly being on the top of the list.
This is a great gift (maybe a Mother’s day gift?). The scent is amazing as well as the flavor. Tea and toast with a bit of rose petal jelly. Doesn’t that sound just divine? Well it is.
Making rose petal jelly is really pretty easy, just a little time consuming. Here’s how to do it:
First, get your hands on some roses. If you don’t have rose bushes, then maybe an aunt or Grandma’s garden or a neighbors. Make sure they have not been treated with pesticides. They should be fresh, the tops firm to the touch and they should smell delicious. Depending on the size of the roses, you may need 12 large (size of you hand) or 18-24 small (size of your palm of smaller). Pick your roses and give them a good shake. The dead petals will fall as well as those teeny little critters. Keep the stems in water until you are ready to use them, which should be sooner than later.
Once you’re home with your roses, rinse in water and remove petals . Put petals aside in a large bowl.
3-4 cups of packed rose petals
4 cups of water
4 cups sugar
Juice of one lemon
I sprig of mint (optional)
1 box of pectin
Sterilized jars (32-40 ounces worth, ie: ten -4 oz or five 8 oz)
1. Place rose petals in a large sauce pan, cover with water. Bring to boil, and simmer for 5 minutes. Turn off heat and cover with lid. Allow to steep for 60 minutes. Add the mint during the last 15 minutes.
2. When rose/mint water has steeped, strain.
3. Add the juice of one lemon and watch the murky brownish-pink water turn bright pink.
4. Pour back into sauce pan and turn heat on high. Stir in pectin and stir until dissolved.
5. Add sugar to boiling mixture. Boil for 3 minutes, stirring continuously.
6. Transfer the jelly to hot, sterilized glasses and seal according to manufacturer’s suggestions.
Making rose petal syrup is very similar to this. Just leave out the pectin. Syrup is really yummy on vanilla ice cream, in your tea, on pancakes and as rose petal margaritas!!! YUM!