Rose Petal Jelly
Serves: 5 pints
And unusual and floral jelly that is actually quite tasty on scones or crumpets.. or with a spoon.
  • 1 quart jar of fresh, fragrant rose petals
  • 4 cups water, just off the boil
  • 1 package dry pectin (like Sure-Jell)
  • 2 tablespoons lemon juice
  • 4 cups sugar
  1. Prepare your boiling water canner and 10½ pint jars or 5 pint jars
  2. Rinse the rose petals in cool water very gently and put into a quart mason jar
  3. Pour the water over the rose petals just to the top of the jar and cover with a plate or something to keep the heat in but still allow steam to escape.
  4. Let steep for 20 minutes
  5. Strain.
  6. Measure out three cups of infusion and put into a saucepan on the stove. (Just add water if you are shy of three cups)
  7. Stir in pectin and lemon juice.
  8. Bring to a boil over high heat
  9. Add the sugar and bring back to a boil. The sugar may clump up when it hits the pectin. Just get out your whisk and gently bring it all together. Don't whisk to hard or you will create a lot of foam.
  10. Boil hard for one minute.
  11. Turn down the heat to low and skim foam (I hate this step)
  12. Pour into jars and allow ¼ inch headspace.
  13. Process for 10 minutes in the boiling water canner.
Recipe by Pirate Jeni at