Flower petal jelly

Flower Petal Jelly recipe


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Ingredients
3-1/4 cup rose petals or any edible flower petals
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals

Remove bitter white nail of all the rose petals. Rinse petals and pat dry. Bring the 3-1/4 cups rose petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan; reduce heat. Simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.

Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan; mix well. Bring to a boil. Boil for 1 minute, stirring occasionally. Add remaining 3 cups sugar; mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute; remove from heat.

Place remaining 1/4 cup rose petals into 4 hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace; seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.

Notes:Rose of Sharon makes a great jelly, as does Tuberous Begonia. Same recipe, different petals.

Yield:4 cups. Preparation time: 30 minutes.


Tags: recipe, Flower petal jelly, cooking, diy