Karens Rosé Jelly Recipes
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.
KAREN'S ROSé JELLY
Turn rose hips into a floral and sweet jelly with endless possibilities.
Yield Makes about 5 8-ounce glasses
Number Of Ingredients 4
Steps:
- Simmer the rose hips (available in Scandinavian food shops) and 6 cups of water in a covered pot over low heat for 3 hours, or until very soft. (Or cook in a pressure cooker for 1 hour.) Drip through a jelly bag overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) Quarter the apples and simmer in remaining water in a covered pot over low heat until reduced to a pulp. Drip through a jelly bag overnight. The next day, measure 4 cups of rose hip juice and 4 cups of apple juice into a large preserving kettle. (If the juice is insufficient, add water to make up the difference.) Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved. Continue to boil until a thermometer registers 220° or until the juice thickens and sheets from the side of a spoon (i.e., when the last 2 drops on the spoon run together). Skim the jelly, pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
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- Wash and sterilize the jars and lids before pouring the jelly mixture into them. Do this by either running them through your dishwasher with the sanitize setting or sterilizing them in a pot. Put the clean glasses in a large pot of cold water (submerging the jars) and bring to a gentle boil; simmer for 15 minutes. Turn off the heat and cover pan; leave the glasses covered in pan until you are ready to pour the jelly mixture into them. (The jars need to stay warm when you fill them.)
- In a large heavy-bottom saucepan, combine the rosé, lemon juice, and pectin over medium-high heat; bring to a gentle boil, whisking frequently. When the pectin dissolves, slowly stir in the sugar; simmer for 15 minutes, whisking constantly.
- Carefully remove the jars with tongs and pat them dry. Pour the jelly mixture into the jars, filling each ¾ of the way. Remove any air bubbles by quickly stirring the liquid with a spoon. Clean the edges and cover with lids.
- Place the jars back in the hot water, submerging them. Bring to a simmer; simmer for 10 minutes. Remove the jars from the water and let cool to room temperature (you should hear a pop when the jars seal correctly; if a few jars don’t seal, use those first and refrigerate). Refrigerate jars overnight. Enjoy immediately or store in a cool place.
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