Ai Ana wanted to do another round of jelly making. It was a beautiful day, so the whole family went out a gravel road and stood on the edge of a sheep field plucking wild roses. Of course I forgot my camera for this part. But I did have my camera at home, so I recorded how we made the jelly.
3 C packed rose petals (ensure they are free from pesticides)
6 C water
1 large lemon
1 packet pectin
3 C sugar
Begin by carefully sorting through your petals. Return all caterpillars, ladybirds, spiders, etc. to the garden, discard any brown petals or leaves. Some recipes call for removing the white tip of the petal as it may be bitter. I tasted our petals, decided it wasn't bitter, and left it at that.
Measure your petals (ours equaled three fairly packed cups) into a saucepan with double the amount of water (in our case-- six cups). Set the saucepan on the stove and bring it to a boil. Turn it down and let it simmer for fifteen minutes.
Once the liquid is boiling, add 3 cups of sugar and continue to let it boil for an additional two minutes. Pour the liquid into prepared jelly jars (we passed it through an additional strainer to get rid of any remaining particles and reduce the bubbles). Let it sit to cool and set on the counter overnight. There you are-- rose petal jelly.
We have eaten it on baked french toast with blackberries, and as a glaze on Bella's lemon tea cakes. It is quite fragrant, and I don't think I would want to eat it everyday on my toast. But as a treat once in a while, it is divine!