ROSE PETAL JAM
A delightfully sweet tart jam. An extraordinary gift for any occasion.
Provided by Crystal McChesney
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT50m
Yield 32
Number Of Ingredients 5
Steps:
- Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
- Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
- Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.
Nutrition Facts : Calories 49 calories, Carbohydrate 12.7 g, Sodium 0.7 mg, Sugar 12.5 g
ROSE PETAL JELLY
Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/4 cups
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
- Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.
ROSE PETAL JAM FROM GRANDMA
This is an old recipe... it is very tasty... and can be used as any jelly or jam, and to enhance other recipes.
Provided by Colleen Sowa
Categories Jams & Jellies
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Cut off the tough bases of the blossoms and cut petals into strips. Pack tightly into a saucepan. Add the water and cook for 10 minutes or until soft. Strain off the juice into a saucepan, reserving petals, add sugar and honey.
- 2. Cook until it spins a fine thread, about 220 degrees. Add the drained petals and simmer gently for about 45 minutes. Stir in the lemon juice and keep on cooking slowly until it is thickened. Add some food color (optional). Pour into small jars and seal. Process 10 minutes in boiling water bath. Let jars sit on towel lined counter for 24 hours before storing.
ROSE PETAL, CHAMOMILE, AND LAVENDAR JELLY
want a recipe for jam that everyone will be talking about, well this is it. Rose pedal/chamomile/Lavender Jelly wonderful on fresh buscuits, homemade toast, scones and as the jam in jam cookies, it is even good over ice cream, or over angelfood cake also a picture of lavender jelly made with 2 cups lavender flowers.
Provided by Stormy Stewart
Categories Jams & Jellies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
- 2. Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid. NOTE: The petals, chamomile, and lavendar make an excellent facial poltice for tired eyes and oily skin.
- 3. Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Jelly jars with their lids work wonderfully for this. Seal jars. Either by attaching a sealing lid and boil water bath for 15 minutes or with parafin wax. Both work great Or you can simply do this. Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
- 4. The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste. This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.
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