my recipe to-do blog


Rose Petal Jelly

This subtle jelly is ideal for polite afternoon teas with thinly sliced pieces of bread and butter — it adds a real summer afternoon flavor to the bread.
Ingredients
2 1/2 c. red and/or pink rose petals
1 7/8 c. water
3 c. superfine sugar
1/2 c. white grape juice
1/2 c. red grape juice
2 oz. powdered fruit pectin
2 T. rosewater
Procedure
Trim all the rose petals at the base to remove the white tips. Place the petals, water, and about one-eighth of the sugar in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and leave to stand overnight for the rose fragrance to infuse.
Strain the flowers from the syrup, and put the syrup in a preserving pan or suitable saucepan. Add the grape juices and pectin. Boil hard for 1 minute. Add the rest of the sugar and stir well. Boil the mixture hard for 1 minute more. Remove from heat.
Test for setting — it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool; the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.
Finally add the rosewater. Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.

Source: The Complete Book of Herbs, ISBN 0-8317-1164-7

Reblogged from lionsroar83

Rose Petal Jelly

This subtle jelly is ideal for polite afternoon teas with thinly sliced pieces of bread and butter — it adds a real summer afternoon flavor to the bread.

Ingredients

  • 2 1/2 c. red and/or pink rose petals
  • 1 7/8 c. water
  • 3 c. superfine sugar
  • 1/2 c. white grape juice
  • 1/2 c. red grape juice
  • 2 oz. powdered fruit pectin
  • 2 T. rosewater

Procedure

  1. Trim all the rose petals at the base to remove the white tips. Place the petals, water, and about one-eighth of the sugar in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and leave to stand overnight for the rose fragrance to infuse.
  2. Strain the flowers from the syrup, and put the syrup in a preserving pan or suitable saucepan. Add the grape juices and pectin. Boil hard for 1 minute. Add the rest of the sugar and stir well. Boil the mixture hard for 1 minute more. Remove from heat.
  3. Test for setting — it should make a soft jelly, not a thick jam. Do this by placing a teaspoonful of the hot mixture on a saucer. Leave it to cool; the surface should wrinkle when pushed with a finger. If it is still runny, return the pan to the heat and continue boiling and testing until the jelly sets.
  4. Finally add the rosewater. Ladle the jelly into sterilized glass jars and seal with waxed paper circles and cellophane lids secured with rubber bands. Decorate the tops of the jars with circles of fabric held in place with lengths of ribbon.

Source: The Complete Book of Herbs, ISBN 0-8317-1164-7

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