Flower petal jelly
Flower Petal Jelly recipe
- 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