Rose Petal Jam

1. 1

   Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.

2. 2

   Slowly add sugar.

3. 3

   Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.

4. 4

   Do this very quickly - it sets up FAST!! Pour into baby food jars.

5. 5

   Let set for 6 hours, till firm.

6. 6

   Will keep one month in refrigerator.

7. 7

   Freezes well.

8. 8

   This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.

9. 9

   until soft enough to crush.

10. 10

    Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.

11. 11

    Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).

12. 12

    Bring to a boil and boil hard for 2 min.

13. 13

    Remove from heat and pour into sterilized jars and seal with caps and rings.

14. 14

    The jelly has a wonderful flavor and is the consistency of liguid honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.