Call me a control freak but I love being able to capture the sweet smell of Summer and put it in a jar on my shelf. Squirrelling things away like this makes me feel calmer and more in control. It’s nice to know that even in the sunshine, you are already a little bit prepared for that deep, dark day in Winter, when the only thing that will brighten things up is a gloriously pink jar of sweet, floral goodness.
This is why a couple of days ago, despite being ‘mid house move’, we collected a basket full of sumptuous roses from both the new garden and the old one and set about making rose petal jelly. Do you remember doing this and making perfume when you were little? Well imagine if your efforts hadn’t resulted in a smelling cloudy liquid and had instead created a beautiful, delicate preserve 🙂
It’s a really easy thing to make and it looks so impressive. You can make it as a clear jelly or like I’ve done, leave a few petals in each jar. Beth thinks they look like ghost petals 🙂
The flavour will depend on your roses, but has a sort of turkish delight quality to it. You can use any roses but there are a few rules.
- The more scented the roses, the better the flavour
- The colour of your jelly will reflect the colour of your roses
- Do not use roses that have been sprayed with pesticides
- Your roses should be fully open but not fading
(Please excuse the old Guinness glass. My measuring jug had already gone to the new house so I was using it to loosely measure a pint!!)
You will need
Two pints / 1100 ml of tightly packed rose petals. When I weighed them this came to around 120 grams and around 15 roses but this may vary.
400g / 14 oz granulated sugar
100g / 3.5 oz caster sugar
Juice of one lemon
1 pint / 550 ml water
75ml / 2.5 fl oz liquid pectin
- Find a cute child to remove the petals from the roses
- Measure out your rose petals and be sure to discard any that are brown or damaged.
- Try to remove as many bugs as possible!
- If you are going to weigh your petals, do this when they are dry.
- Combine the two sugars and water in a large pan.
- Heat gentle until all the sugar is dissolved
- Rinse the petals using a colander.
- Add petals to the sugar syrup, cover and allow to cool
It is at this point that you will almost certainly spot a little creepy crawly that you missed. Fish him out – done. Trust me that is surely the only one you missed, don’t freak out!!
- Let the petals steep in the syrup for 3 hours
Now if you’re anything like me, you’ll look at this and think goodness what a horrible creature I am, but everything’s about to be beautiful again 🙂
- Sterilise your jars by washing in hot water and then drying in the oven.
- Strain the liquid and set the petals aside.
- Add the lemon juice and watch the colour turn from this…
- Return the liquid to the pan and slowly bring to a continuous boil. This isn’t a rolling boil that climbs up the sides of the pan, it’s just a boil that comes straight back when you stir it.
- Boil like this for five minutes.
- Remove from the heat and add the pectin.
- If you would like to have petals in your jelly, now is the time to return a few to the pan.
- Stir and return to the same continuous boil for ten minutes.
- Allow to rest for two minutes and then pour into your sterilised jars.
- Fasten lids tightly.
This jelly is such a glorious colour that it would make a beautiful gift. It tastes amazing in Macarons, jam tarts, Victoria Sponges or even with savoury biscuits and cheese. Try warming a little and stirring it into yoghurt, it is delicious!