Ingredients
1-3/4 cup Water
1 ounce, weight (about 1 1/4 Cups) Dried Culinary Rose Petals
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Powdered Pectin
1 cup Sugar
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
You're reading one of recipes available free. Full library with Gastronome.
Note: pick pretty-colored rose petals because your jelly will be about the same color as the petals. Bring water up to a rolling boil in a medium saucepan; add rose petals and boil 1 minute. Cover the saucepan, turn the heat off, and steep the rose petals 30 minutes. Strain the water through a cheesecloth-lined sieve, making sure to wring the cheesecloth to squeeze all the liquid from the petals; transfer the steeped rose water back to the saucepan. Stir in the lemon juice, then whisk in the pectin and sugar until dissolved. Bring to a boil on high heat and boil 5 minutes (stirring frequently), turning heat down as necessary so it doesn't boil over. Transfer to sterile jar(s), cool to room temperature, and then store refrigerated. (Adapted from Rose-Works and Creamer Chronicles.)