1cupfresh rose petals( must never have been sprayed with any chemicals)
1lemon, juice of( 1/4 cup)
2 1/2 cupssugar
1packagepectin( ie. Sure Jell)
Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
Blend till all sugar has dissolved; (leave in blender) Stir 1package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boilhard for 1 minute. Pour mixture into blender with rose petal mixture until wellblended.
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.
This next recipe was donated by Gina:Rose Hip Jelly8 cups of rose hips6 cups of water1 box of certo1/2 cup lemon juice5 cups of sugarBoil the rose hips for 10 – 15 min.
until soft enough to crush.
Crush themand squeeze throughcloth, to make juice. For every 4 cups of juice add onebox of certo and bring to a boil.
Add the 1/2 cup of lemon juice and 5 cupsof sugar (1/2 tsp. of marg to prevent foam).
Bring to a boil and boil hardfor 2 min.
Remove from heat and pour into sterilized jars and seal with capsand rings.
The jelly has a wonderful flavor and is the consistency of liguidhoney.
“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.”