Easy Rose Petal Jelly

rose petal jelly

As I type this post the rain is hammering down outside and we definitely seem to be moving into Autumn. A few days ago it was bright and sunny though so I was harvesting again in the garden to make more preserves. But this time I had a more floral crop in mind – my old English roses.

Rose

I adore these old English roses with their heady scent and big frilly flowers. We have a few of these in the garden and at this time of year they are coming into bloom with their second (and final) flush of blossoms. Hot on the success of my redcurrant jelly I thought I’d have a go at rose petal jelly to try and preserve my roses for a little while longer.

This is a really easy recipe as you only need to remember one simple equation – volume of petals in a jug = volume of water = weight of jam sugar. Dead easy. All you then need to add is the juice of one lemon for every 500ml of water.

Rose petals in jug

You want scented roses for this as this is what is going to give the flavour for your finished jelly. And you need to make sure that you haven’t sprayed them with anything. ┬áCut you blooms and carefully pull the petals from the flowers. Make sure that you pick through them to remove any creepy crawlies that might be lurking (you want rose petal jelly – not rose petal jelly with speaks of insects…).

Put them into a measuring jug and lightly press down to compact them slightly. You don’t want to squash them but you do want a reasonably accurate idea of the volume. Whatever mark it comes to, that’s how much water you add and that’s how much jam sugar you need in grammes.

Rose petals

Put the petals into a pan and add the water. Bring up to a simmer and leave for about 5 min until all of the colour has come out of the petals and into the water. Drain through a seize, pressing the petals to try and get all the liquid from them. The colour will look a bit anaemic at this point but don’t panic – this will all change.

Put the liquid into a clean pan and add the lemon juice. You should see the colour immediately become more vibrant (the final colour will depend on the colour of your roses). Put back on the heat and gradually add the sugar, stirring all the time until it is completely dissolved. Turn up the heat and boil rapidly for about 8 minutes until it reaches setting point. If you have a jam thermometer this is easy as it’s ready once it hits 105C. If not you need to take it off the heat and put a teaspoon of jelly onto an ice cold saucer and see if it crinkles when it cools. If it doesn’t bring it back to be boil for another few minutes.

rose petal jelly 2

Once it’s ready, pour into warm sterilised jars.

You should have a delicate sweet jelly a taste not dissimilar to Turkish delight. Delicious on scones or in my case eaten straight out of the jar!

 

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11 thoughts on “Easy Rose Petal Jelly

  1. That looks tremblingly beautiful! Wow! Do you think you would get purple jelly from a purple rose? I have a David Austin one called Falstaff, not many flowers but a lovely smell, oh you tempt me to try, but I have just picked loads of blackberries and have to turn them into jelly too.

    • I think you’d certainly get a deep pink. Mine were all David Austin roses as well but I had to use a mix. I got 2 jars of jelly out of four flowers so you don’t need many. Next year I might have a go at doing single varieties and see what effect that has on the colour. I look forward to seeing what yours looks like!

  2. I never knew I could make jelly out of rose petals. This is totally new to me, but you’ve explained so well, If I had some rose petals, I would have loved to try it. I have heard of and used rose water. The colour looks so good. What are the serving suggestions for this jelly? thanks and have a lovely day.

  3. Pingback: The Village Show | themondaybaker

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