Jelly

Rose Petal Jelly

Contributed by Chrissy Hyde, Rose Petal Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. 

Chrissy says, “Rose Petal Jelly is very popular with the Persian and Eastern European communities that often use roses in cooking. A friend of mine who spent time in Moldova (a landlocked country in Eastern Europe located between Romania to its west and Ukraine to its north, east, and south. Its capital city is Chișinău) asked me to try and re-create the Rose Petal Jelly she had while there. When she tasted it, she said it was just as she remembered! It was heavenly on a plain scone.”

Yield: 4 to 5 cups

Ingredients

4½ cups hot (not boiling) water
1 cup dried dark pink rose petals, white part removed. (3 cups fresh rose petals can be used in place of 1 cup dried petals)
3½ teaspoons calcium water
½ cup lemon juice
1¾ cups sugar
3½ teaspoons Pomona’s Pectin powder

Note about rose petals: Chrissy says: “Be sure they have not been sprayed with any chemicals. I purchased my dried rose petals at Spice & Tea Exchange. Break off and discard any large white pieces. The white part of the rose will make your jelly bitter.”

Before You Begin

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

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Directions

1) Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.

2) Boil water and allow it to cool for 5 minutes before pouring over the rose petals in a sauce pan or heat proof bowl with lid. Cover and allow the petals to steep for 20 minutes.

3) Using a food mill, a fine mesh strainer, or cheesecloth, drain and discard the rose petals, reserving the infused water.

4) Measure 4 cups of infused water into a sauce pan. (If necessary, add extra water to meet this measurement.)

5) Add calcium water and lemon juice, and mix well.

6) Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

7) Bring mixture in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

8) Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

9) Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

10) Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.

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