Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 236.59 ml fresh rose petals (must never have been sprayed with any chemicals)
  • 177.44 ml water
  • 1 lemon, juice of (1/4 cup)
  • 591.47 ml sugar
  • 1 package pectin (ie. Sure Jell)
  • 177.44 ml water

Directions

  1. Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
  2. Slowly add sugar.
  3. 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.
  4. Do this very quickly - it sets up FAST!! Pour into baby food jars.
  5. Let set for 6 hours, till firm.
  6. Will keep one month in refrigerator.
  7. Freezes well.
  8. 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.
  9. until soft enough to crush.
  10. 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.
  11. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
  12. Bring to a boil and boil hard for 2 min.
  13. Remove from heat and pour into sterilized jars and seal with caps and rings.
  14. The jelly has a wonderful flavor and is the consistency of liguid honey.
Most Helpful

5 5

I made this jam for my grandfather about 12 years ago - he couldn't get enough. Try and find rose petals with a very strong scent - it adds to the romance and flavour! Excellent dolloped on scones topped with whipped cream. Thanks for posting it.