Wednesday, June 24, 2009
I have many roses in bloom right now..but all my white ones are being eaten alive~
Thank goodness..some of my bright pinks and fushias were safe:)
I made some rose petal jelly~
I always wanted some..and I know my roses are pesticide free:) No wonder 1/2 are eaten alive!
Can you smell it?
I love the scent..It's like when I bake or cook w/ lavender.
It works for me..
I found many rose petal jelly recipes and rose petal jam..
I opted for Rose petal Jam..But called it Jelly:)
Rose Petal Jam
1/2 pound pink or red edible rose petals*
2 cups sugar, divided
4 1/2 cups water
Juice of 2 lemons (approximately 1/2 cup)
Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.
In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wiipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.
Makes 1 pound of jam.
After selecting my roses carefully.. I found I only had two perfect ounces..so I quartered the recipe~
It's ok..It made one small Fairy Jar~ And I am the only one that will eat it here~