Rose Petal Jelly
This easy-to-make flower jelly showcases all the beautiful floral flavor of fresh rose petals.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Rose Tea
- 4 cups fresh rose petals clean, unsprayed, pale heels removed
- 4 cups water
For the Jelly
- 4 cups rose tea strained
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original or 6 Tbsp bulk pectin
- 5 cups granulated sugar
Instructions
- Add the rose petals to a heatproof container, such as a quart jar or a large measuring cup.
- Cover the petals with the boiling water and let them steep for 10 to 15 minutes.
- Strain the tea through a fine mesh strainer into a saucepan or jam pot, then stir in the lemon juice.
- Bring the tea and lemon juice to a boil, then whisk in the powdered pectin until dissolved and boil hard for 1 full minute. (The jelly won't set if the pectin and sugar are added at the same time.)
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, then remove from heat and skim off any foam.
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let jars rest 5 minutes before removing. Cool undisturbed 12-24 hours before checking seals.
Notes
Choosing Roses: Use clean, unsprayed petals from the most fragrant roses you can find, since flavor follows scent. Old garden roses and rugosas are reliably fragrant, while many hybrid teas are bred for looks. Avoid florist roses, which are almost always treated with chemicals.
Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons can't promise, and that acidity is what keeps this jelly safe to can. It also brightens the pale rose tea to pink. Use the full amount, and don't cut it back or swap in fresh. Citric acid works in its place at 1 teaspoon for the 1/4 cup of lemon juice.
Don't Double the Batch: Pectin jellies set on a precise balance of liquid, sugar, and pectin, and a doubled pot often refuses to gel. For more than one batch, cook them one at a time.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the troubleshooting guide first.
Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lemon juice to 1/2 cup, since it doesn't contain the added citric acid other pectins do. Reducing the sugar lowers the yield.
Make the Tea Ahead: The rose tea can be steeped and refrigerated for a day or two before you turn it into jelly, which lets you split the work over two sessions.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator for a few weeks or the freezer for up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.04mg