When we moved to our new home in Catalone, one of the first fantastic things to greet us was the yearly blooming of our wild rose bushes. They cover and protect the front of our home from the Northern winds, fill the air with the sumptuous smell that only wild roses carry... and they also provide me with the petals for making a wonderfully floral, sweet Victorian Treat.
The request's for this jelly have come many times over, so rather than sending them individually this year I am going to post it for the masses to share.
One of the most important things about wildrose jelly is the quality of the roses.
Make sure you pick them and process them during the first day.
Processing requires picking, washing thoroughly and extracting the essence from the petals.
To do this either simmer the petals in boiling water for 15 minutes- a ratio of about 5 cups of petals to 4 cups of water should do.
Take off the heat, cool, and strain through a cheese cloth into a bowl.
Or, use a steam juicer to extract the goodness without having to strain.
One of the most important things about wildrose jelly is the quality of the roses.
Make sure you pick them and process them during the first day.
Processing requires picking, washing thoroughly and extracting the essence from the petals.
To do this either simmer the petals in boiling water for 15 minutes- a ratio of about 5 cups of petals to 4 cups of water should do.
Take off the heat, cool, and strain through a cheese cloth into a bowl.
Or, use a steam juicer to extract the goodness without having to strain.
Wild Rose Jelly Recipe
4 cups wild rose water
2 tbsp lemon juice
1 pkg. fruit pectin
5 1/2 cups sugar
Prepare jars, lids and rings for canning.
Whisk water and pectin in a large sauce pan.
Bring to a boil.
Add sugar and return to full rolling boil.
Boil hard one minute.
Remove from heat and skim of foam.
Put into jars.
Makes 6-250 ml or 12-125 ml jars.
2 tbsp lemon juice
1 pkg. fruit pectin
5 1/2 cups sugar
Prepare jars, lids and rings for canning.
Whisk water and pectin in a large sauce pan.
Bring to a boil.
Add sugar and return to full rolling boil.
Boil hard one minute.
Remove from heat and skim of foam.
Put into jars.
Makes 6-250 ml or 12-125 ml jars.
My daughter eats this on toast... I love it with fresh goats chevre or extra aged sharp cheddar and crackers!
Enjoy.
Enjoy.
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