Wild Rose Jelly
this is two-step recipe of the soaking petals and then making the jelly later. You will need Pomona Pectin for this recipe. You can find it in your local grocery store in the health food aisles.
You will need Pomona Pectin for this recipe. You can find it in your local grocery store in the health food aisles.
Servings: 48 Servings
Calories: 11kcal
Equipment
- Canning Jars
- Rings and Bands
- Heavy Bottom Pot
- Canning Pot
- Jar Tongs
Ingredients
- 2 cups rose petals white part snipped off
- 2 cups boiling water
- 1 Tablespoon lemon juice
- 2 teaspoons calcium water-from Pomona Pectin package
- 2/3 cup sugar
- 2 teaspoons Pomona Pectin powder
Instructions
- place petals in a large non reactive mixing bowl
- boil water and pour two full cups over the petals
- cover and let the petals steep for at least two hours, I let mine steep 6 hours
- drain through cheesecloth or a couple of coffee filters in a strainer
- while the juice is draining set up your canning pot for a boiling water bath (directions there!), wash jars and fill with hot water and wash lid and rings well and keep hot in a small pan
- you should have close to two cups of juice, add a water to get to two cups if needed
- pour into a medium size heavy bottom pot
- add the lemon juice and calcium water
- bring to a boil stirring occasionally
- mix the sugar and powdered pectin together
- when the juice is boiling and can't be stirred down add the sugar/pectin mixture
- stir to make sure the pectin gets completely dissolved
- cook and stir for 30 seconds
- remove from heat, skim any foam and pour into hot jars
- wipe the rim, place a hot lid and a clean ring on the jar and carefully hand tighten(the jar is hot be careful)
- process for 5 minutes in a boilingwater bath or put in the fridge for immediate use
Nutrition
Serving: 1 Serving | Calories: 11kcal | Carbohydrates: 3g | Protein: 0.001g | Fat: 0.01g | Sodium: 1mg | Potassium: 0.4mg | Fiber: 0.001g | Sugar: 3g | Vitamin A: 0.02IU | Vitamin C: 0.1mg | Calcium: 0.3mg | Iron: 0.002mg