Rose petal jelly

1 Batch

Ingredients

Quantity Ingredient
2 cups Loosely packed rose petals fresh, washed, unsprayed stems & centers removed
2 cups ;Water
3¾ cup Sugar
3 tablespoons Strained fresh lemon juice
3 ounces Liquid pectin such as Certo, Sure-jell

Directions

Sauer writes: "Here is a recipe that Crescent Dragonwagon posted on another service. Although I have not yet tried it, I have had great success with all of her recipes. (She and her husband own the Dairy Hollow House Bed and Breakfast in Eureka Springs, Arkansas, and she's the author of several outstanding cookbooks, which include fantastic vegetarian recipes.)"

Pulse water and rose petals in processor briefly. You don't want a pulp, just a coarse chop, a few on-offs. Scrape mixture into a large (3 quart) saucepan, bring to a boil quickly, and immediately turn off heat. Let rose petals infuse in water 15 minutes. Strain, discarding spent petals.

Measure out 1¾ cups rose infusion and replace in saucepan. Add sugar and lemon and bring to a high, hard boil, stirring until sugar is dissolved and mixture has reached a boil that cannot be stirred down. At this point, add pectin. Return to hard boil, and let boil at a full roll exactly one minute (time it). Remove from heat.

Put up hot, in hot jars, checking for seal once jelly has cooled.

NOTES: The rose petal jelly will change from pink or reddish to brown, then back during the process.

Variations: This basic recipe works beautifully for herb infusions.

Sweet basil jelly is divine.

From: VSAUER@... (Virginia.B.Sauer) in rec.food.veg.cooking.

Electronic format by Cathy Harned.

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