We have benefitted in the past from our neighbour’s green thumb… We enjoy the apples that hang over into our backyard every fall, and we enjoy the roses that grow through the cracks in our fence and end up blooming on our side. And, as you may know, I am a bit of a hoarder, so… I saved all of the petals from the roses and dried them… You never know when rose petals might come in handy! And, guess what I came across today? A recipe for rose petal jelly using dried rose petals! Perfect.
I started with about three cups of rose petals. I also had a few dried rosebuds I had left over from when I made tea…
The recipe said to use 3 1/2 cups of water and about a cup of rose petals. I had more than double that, so I made two batches, and I just dumped in the extra rose petals. I brought the water and rose petals to a rolling boil, and turned the heat off and let it steep for about 5-10 minutes.
Look at how pretty the petals looked!
By letting it steep for 10 minutes, the boiling water absorbs all of the flavour and colour of the petals. I used my Teavana tea pot to strain all of the petals from the water, but for jelly making, most instructions say to use cheesecloth, but I figured this was much easier!
I was a little disappointed that the colour of the water was a little brown. I divided the water into two pots so there was a little over three cups in each pot.
But, look what happened to the colour of the rose water when I added lemon juice! The pot on the left has the lemon juice added… Cool eh?
Then, to the rose water, I added a few fresh rose petals, to leave in the jelly, and a box of powdered Certo (I am a very loyal customer…I love the Certo brand)
And brought it to a rolling boil. Here is my free tip for the day: this is the most important step to making sure your jam or jelly sets, and thickens. Once you add the Certo, you have to be sure that the temperature is high enough that it is a true rolling boil. This means that the boiling doesn’t stop when you stir it, and it almost doubles in size because of all of the bubbles. The picture below is not quite a rolling boil.
And brought it up to a rolling boil once again. At this point, I turned off the oven, so the jars and lids are hot and sterilized. Another tip is to half full each jar, and let the jelly/jam sit for five minutes before filling the rest of the bottle. Fruit (or petals in jams and jellies tends to float to the top, but if you let the jam thicken a little before filling, the fruit will be evenly distributed throughout the jar.
After waiting a few minutes, I carefully filled each jar. Then, I put the filled jars back into the oven. The oven keeps the jars hot, and if you leave them in the oven until they are cool, they seal perfectly every time! I have bottles of jam from five years ago that are still perfectly sealed…
Have a great day!