Monday, June 11, 2012

Rose Petal Jelly

      The roses in my garden are in full bloom, and I was reminded that I would like to share this simple, special recipe for Rose Petal Jelly.   Have you ever considered using roses, grown in your very own garden (or the garden of a trusted friend), to make a sweet, light, and delicate jelly?  Many years ago I was perusing an old recipe book that belonged to my Mother, and I found this recipe.  It was titled "Rose Petal or Violet Jelly."  At the time I had millions of wild violets in my yard, so I picked them all and carefully followed the recipe.  The result was fantastic:  an understated, delicate, light purple jelly that tasted and smelled of fresh violet.  Yummmmmmm.  When summer came, I picked my roses and followed the same recipe, using rose petals instead.  The recipe yielded a sweet rosy light jelly.  Ah... the sweet smell and taste of success!  Remembering this, I thought you would like to try it for yourself.  The recipe is fool-proof.  It works every time if you follow it exactly.

Rose Petal or Violet Jelly
You will need:
     1 quart of packed, fresh rose petals
     2 cups of boiling water
     1/4 cup fresh lemon juice
     2 TBSP of powdered pectin
     2 cups sugar
     6 (4 ounce) clean and sterilized jars (or your choice of size)
     Start with fresh picked roses.  Make sure that they are insecticide-free, and insect-free.  You need at least 1 quart of packed petals.

     Remove petals from their blossom base.  Use only the petals of the roses:  no stems, no leaves, no centers.  Place cleaned petals  in a large heat-proof bowl and pour 2 cups of boiling water over them.   Press the flowers down into the water.  Let the rose petals steep in the boiling water for at least 30 minutes. 
     Strain and squeeze the water from the petals.  (Your hands will smell heavenly) Place the rose water in a 2 quart saucepan, along with 1/4 cup fresh lemon juice and  2 TBSP pectin powder.  Stir until dissolved.  Place the pan over medium-high heat, and stir well, bring it to a roiling boil.  Add the 2 cups sugar, stirring constantly, and bring to a boil again.  Cook and stir for 3 minutes, all the time keeping a roiling boil.  Pour into clean sterilized jars, (I got mine locally, here:, but you could get yours from the internet: seal and let stand, undisturbed, for at least 6 hours so that jelly will set.

Isn't it beautiful?  And it tastes heavenly-a sweet, fresh bouquet of roses in every jar.  What a great way to preserve summer.  

Have fun!  I sure did :)


  1. This is so fun! Want to hear a tragedy? I've never been taught how to can and it very much intimidates me. I long for the ability to can my own delicious fresh salsa, peaches, and pickles. This jelly looks devine