Rose Petal Jelly Recipes

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ROSE PETAL JELLY



Rose Petal Jelly image

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

2 cups water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 1/2 cups sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water

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.

HOME CANNING: ROSE PETAL JELLY RECIPE



Home Canning: Rose Petal Jelly Recipe image

Roses are quite special to me. I catch their scent in the morning breeze and it makes me blissfully sentimental. As a child I would often tag along behind my Great Uncle Syd as he tended his magnificent roses in England. A long time and passionate cultivator of roses, his gardens were quite special. Syd [...]

Provided by Walkerland

Categories     The Kitchen

Yield 4 Half pints (250ml)

Number Of Ingredients 13

3 Cups Rose Petals (fresh or dried)
6 Cups Purified water (to make 4 cups rose water)
4 Cups Sugar
1 Lemon
2 Pouches Liquid pectin (or half pint of homemade apple pectin) See recipe Instructions
Supplies:
Water bath or steam canner
Large sauce pan
Large ceramic bowl
Small Bowl
Jelly bag or cheese cloth
Ladle & wooden spoon
4 half pint (250ml) jars, lids & rings

Steps:

  • InstructionsPlace the rose petals and water in your jelly pan and bring to a boil. Remove from heat and let steep for 30 minutes to an hour and then strain. Reserve four cups of liquid.Wash your jars with hot water and soap and set aside. Prepare your canner and heat it up.Squeeze one lemon and add the juice of the lemon and four cups of rosewater and the sugar to your jelly pan. Bring to a low simmer.Add two pouches of liquid pectin or about 1 half pint jar of home-made apple pectin or for a reduced sugar recipe use 4tsp calcium water and 4 tsp Pomera's pectin. Keep in mind that with rose water there isn't any natural pectin so you need to use quite a bit to get a good set.Bring to a low boil for five minutes and test the set. When you are happy with the set, ladle the mixture into your jars, wipe the rims, place the warmed lids and the rings on the jars and carefully set them into the canner. For a special finish: Add some rose petals to the bottom of your jars before filling with the jelly mixture.Following your canners instructions process the jars for ten minutes. Turn off the heat and carefully remove the lid. Steam can cause burns so use caution. Let the jars cool for 10 minutes and then using a jar lifter carefully lift them and place them on a cutting board or towel to cool completely.Once the jars have cooled for 24 hours, check their seal. You should hear the occasional pinging sound as they are cooling that gives you an auditory confirmation that your jars have sealed. If you look at the lid of the jar, you should notice that there is a small bump in the lids. This bump depresses as the jars seal "sucking it down". All of the lids should be sucked down. If you press on the center of the lid and that bump pops up, they are not sealed properly. If you should have an issue with a jar not sealing, refrigerate it and eat within a few weeks.Remove the metal rings and wipe the lids and jars with a damp clean cloth. Store the jars without the rings in a cool dark place.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

ROSE PETAL JAM



Rose Petal Jam image

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

8 ounces fresh rose petals, white base trimmed off
2 cups white sugar, divided
⅓ cup juice of 2 lemons
3 cups water
1 (1.75 ounce) package powdered fruit pectin

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 JAM



Rose Petal Jam image

Make and share this Rose Petal Jam recipe from Food.com.

Provided by Tonkcats

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 6

1 cup fresh rose petals (must never have been sprayed with any chemicals)
3/4 cup water
1 lemon, juice of (1/4 cup)
2 1/2 cups sugar
1 package pectin (ie. Sure Jell)
3/4 cup water

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 HONEY



Rose Petal Honey image

This delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.-Mary Kay Dixson, Decatur, Alabama

Provided by Taste of Home

Time 40m

Yield about 1 cup.

Number Of Ingredients 5

1 cup packed rose petals (about 6 medium roses)
1 cup water
2 tablespoons lemon juice
6 tablespoons sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • In a large saucepan, combine rose petals, water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until petals lose their color. Strain, reserving liquid and discarding petals. Return liquid to the saucepan., Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Pour into a jar and cool to room temperature. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

HOW TO MAKE ROSE PETAL JELLY



How To Make Rose Petal Jelly image

Provided by Sheri Ann Richerson

Categories     Condiments

Time 40m

Number Of Ingredients 5

3 cups fresh picked, clean fragrant rose petals
3 cups water
3 cups sugar
1 tablespoon lemon juice
1 packet powdered pectin

Steps:

  • In a stainless steel saucepan, bring the water to a boil.
  • Remove the pan from the heat, add the rose petals and cover the pan with a lid.
  • Set this aside and allow it to steep for five minutes.
  • Line a colander with cheesecloth while the rose petals are steeping.
  • When the rose petals are done steeping, pour the liquid through the colander making sure the rose petals are caught in the cheesecloth.*
  • Squeeze the cheesecloth so all the remaining liquid is removed from the rose petals.
  • Compost the used rose petals.
  • Measure the amount of liquid to make sure there is still three cups of rose water. If any of the water has evaporated, add more water to make sure you have a full three cups.
  • Return the pan to a medium high heat; add in the pectin making sure to stir continually until the pectin is dissolved.
  • Bring to a hard boil and stir in the sugar and lemon juice making sure once again that the sugar completely dissolves.
  • Be sure to keep stirring the contents of the pan so the jelly does not burn.
  • Bring to a hard boil and cook for two minutes.
  • Remove the foam scum that forms on top of the jelly, and then pour the jelly into sterilized canning jars. The smaller 4 ounce or half pint jars work well.
  • Wipe jar rims, put lids and bands on making sure they are fingertip tight.
  • Process for ten minutes in a cold pack canner, remove and tighten lids.
  • Set the hot jars on a secure surface. I lay an old towel on top of my table and set the canning jars on it. Remember these jars are hot so use hot pads and jar lifters.
  • Tighten the bands as tight as possible.
  • Allow the jars to cool overnight.
  • When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.
  • To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
  • Be sure to label the jars with the name of the food in them and the date.

Nutrition Facts : ServingSize 1 Tablespoon, Calories 194 calories, Sugar 38.1 g, Sodium 9.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 6 g, Protein 0.4 g, Cholesterol 0 mg

ROSE PETAL JELLY



Rose Petal Jelly image

Make and share this Rose Petal Jelly recipe from Food.com.

Provided by Alia55

Categories     Jellies

Time 30m

Yield 2 jars

Number Of Ingredients 5

1 cup fresh rose petals, fragrant and unsprayed
1 lemon
2 1/2 cups sugar
2 ounces dry pectin
1 1/2 cups water

Steps:

  • Cut off the white base on each petal as it adds bitterness.
  • Juice lemon.
  • Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth.
  • Gradually add sugar.
  • Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly.
  • Put it all back in the cleaned blender and blend until smooth.
  • Pour into hot, sterile jars leaving 1/4- inch head space.
  • Process 10 minutes in a boiling water bath, or freeze.

Nutrition Facts : Calories 1071.2, Fat 0.2, Sodium 62.3, Carbohydrate 281.6, Fiber 5, Sugar 249.8, Protein 0.7

ROSE PETAL JELLY



ROSE PETAL JELLY image

Categories     Lemon

Yield 5 1/2 pint jars

Number Of Ingredients 7

3 ½ cups water
1 cup fresh, fragrant rose petals, lightly packed
2 or 3 whole cloves, optional
or 1/3 cup food-grade dried rose petals
Juice of 1 lemon
1 (1 3/4-ounce) box powdered pectin such as Sure-jel
4 cups sugar

Steps:

  • 1. Bring the water to a boil in a small saucepan and stir in the roses, and cloves if using. Remove from the heat and let the mixture steep for 10 minutes, as if you were making rose-petal tea. 2. Strain the "tea" into a deep preserving kettle, discarding the solids. Stir in the lemon juice and pectin and continue stirring until the pectin is dissolved. 3. Over the highest possible heat, bring the mixture to a boil and add the sugar. When the solution returns to a hard rolling boil, time it for 2 minutes, stirring constantly. After 2 full minutes, transfer the jelly to hot, sterilized glasses and seal according to manufacturer's suggestions. - © Greg Atkinson, 2012

CRYSTAL ROSE PETAL JAM



Crystal Rose Petal Jam image

For the most fragrant and attractive jam use brightly colored tea roses, or any other fragrant roses. I am using light pink roses from my garden - although they do not make the most colorful jam, I am sure the roses are not sprayed. I am suggesting a small batch recipe for those, who, just like me, only have one or two rose bushes. The recipe can be doubled.

Provided by Svetlana Dascaliuc

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 57m

Yield 4

Number Of Ingredients 3

2 ounces freshly picked rose petals
½ cup white sugar, divided
1 cup water

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.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 1.8 mg, Sugar 25 g

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