The deeper the color of the petals, the deeper the color of the jelly!
Yield: approximately 4 pint jars (I made 2 batches the identical way: one batch yielded 4 jars, the other 5)
4 cups clean, pesticide-free, strongly-fragranced rose petals (I recommend "old-fashioned"-type roses, I used some Therese Bugnet, Climbing Don Juan, and a bunch of others I have) (The deeper the color of the petals, the deeper the color of the jelly!)
6 cups water
To make Jelly:
1 tbsp. lemon juice
1 small under-ripe apple, coarsely chopped
6 cups rose "juice" (see below in directions)
5-1/2 cups sugar (superfine)
In a stainless steel (non-reactive) or Corning ware pot, steep the rose petals for about 5 or 6 hours. Heat to a simmer and turn down the heat to just below a simmer and cover the pot. I did this step on Friday. Cool "juice." (I refrigerated until Saturday)
Skim off rose petals and recycle them (you know, throw them into the garden or in houseplant pots). You should have 4-1/2 to 5 cups of rose "juice;" add enough water to make 6 cups.
Combine all ingredients in a non-reactive pot and slowly bring to a boil. Continue cooking until mixture temperature reaches 220°F to 230°F.
Ladle jelly into sterilized jars and seal according to normal convention. Process in a hot water bath for 15 minutes (or according to your altitude).
The jelly will still be very liquid in the jars until they completely cool.
Notes: Experiment with color, one of the batches I made was a delicate pink and the other was a beautiful red. Also, the little bit of apple I included did not flavor the jelly, only added pectin.
by Debra Widera
http://www.jewishfood-list.com
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