Wild Rose Jelly Recipe
This springtime favorite recipe of ours can be used with peonies, lilacs and any other edible wildflower. It will add a perfect hint of sweetness to your next slice of toast or bowl of ice cream.
Equipment
- 1 Water Bath Canner
- 8 8oz Canning Jars
Ingredients
- 6 cups cups of wild rose petals freshly picked, cleaned, and free of insects
- 4 cups water
- 1/4 cup lemon juice
- Pectin Pamona’s Pectin or any pectin of your choice, following the package instructions for the amount
Instructions
Prepare the Rose Petal Infusion
- Place the rose petals in a large pot.
- .Add 4 cups of water to the pot and bring it to a gentle boil.
- Reduce the heat and let it simmer for 10-15 minutes until the petals lose their color and the water turns a light pink or reddish hue.
- Alternately pack rose petals into a clean jar and cover with 4 cups of hot water and steep for 2 hours to overnight.
Strain the Infusion
- Remove the pot from heat and let the mixture cool slightly.
- Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl, discarding the spent petals. You should have about 3 ½ to 4 cups of rose-infused liquid.
Prepare the Jelly Mixture
- Pour the rose-infused liquid back into the cleaned pot.
- Add the ¼ cup of lemon juice to the pot and stir well.
- Add the required amount of pectin (refer to the package instructions for the correct amount based on the volume of liquid).
Cook the Jelly
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar (refer to pectin package instructions for the amount of sugar required).
- Stir well to dissolve the sugar and bring it back to a full rolling boil.
- Boil for 1-2 minutes while stirring constantly, then remove from heat.
Jar the Jelly
- Pour the hot jelly into sterilized half-pint jars, leaving about ¼ inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids on the jars and screw on the bands until fingertip tight.
Process the Jars
- Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Remove the jars from the water bath and let them cool on a towel-lined countertop.
- Check the seals after 24 hours. The jars are properly sealed if the lids do not pop back when pressed.
Store and Enjoy
- Label the jars with the date and store them in a cool, dark place.
- Enjoy your homemade Wild Rose Jelly on toast, scones, or as a delightful addition to your favorite desserts.
Tried this recipe?Let us know how it was!