I always knew roses were edible, but I really didn't know what to do with them. This weekend I tried out a recipe for rose petal jelly. I've made lots of preserves, but this was my first jelly. It's a simple one to start with.
I used petals from the Rose of Sharon we inherited from whoever landscaped our pool area.
3-1/4 cup rose petals or any edible flower petals (be sure they have not been sprayed with anything you wouldn't want to eat)
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals
Remove bitter white nail of all the rose petals. Rinse petals and pat dry. Bring the 3-1/4 cups rose petals, water, and 1/2 cup sugar to a boil; reduce heat.
Simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.
Strain syrup, discarding flowers.
Combine syrup, grape juice, and pectin in a saucepan; mix well. Bring to a boil. Boil for 1 minute, stirring occasionally. Add remaining 3 cups sugar; mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute; remove from heat.
Place remaining 1/4 cup rose petals into 4 hot sterilized 1/2 pint jars (or 2 pint jars, if you're me). Ladle jelly into jars, leaving a 1/2-inch headspace; seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.
Yields 2 pints.
All of the color comes from the petals. The color leaches out of them very quickly when you first start to cook them. In the morning the syrup is a beautiful purple (the picture doesn't do it justice), which lightens up to pink as you add the other ingredients. Most importantly - yum.