Rose Petal Jam From Grandma Recipes

ROSE PETAL JAM

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.

CRYSTAL ROSE PETAL JAM

Steps:

• Wash rose petals and dry them using a salad spinner or paper towels. Trim and discard white bases of petals.
• Place rose petals in a bowl; add 2 tablespoons sugar. Rub petals with your hands until sugar draws out liquid from the petals. Pour liquid into a separate bowl and reserve.
• Bring water to a boil in a saucepan. Stir in remaining 6 tablespoons sugar. Cook over medium heat for 2 minutes. Remove from heat and let cool, about 15 minutes.
• Place rose petals in the cooled syrup. Bring to a boil; reduce heat to low, and cook, about 5 minutes. Add reserved liquid. Continue cooking, stirring occasionally and skimming off any foam that rises to the top, until syrup is reduced, about 15 minutes.

ROSE PETAL JAM

Steps:

• Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
• Slowly add sugar.
• Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
• Do this very quickly - it sets up FAST!! Pour into baby food jars.
• Let set for 6 hours, till firm.
• Will keep one month in refrigerator.
• Freezes well.
• This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.
• until soft enough to crush.
• Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
• Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
• Bring to a boil and boil hard for 2 min.
• Remove from heat and pour into sterilized jars and seal with caps and rings.
• The jelly has a wonderful flavor and is the consistency of liguid honey.

ROSE PETAL JAM FROM GRANDMA

Steps:

• 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.
• 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.