Rose Petal Jelly

1. 1

   Note: pick pretty-colored rose petals because your jelly will be about the same color as the petals.

2. 2

   Bring water up to a rolling boil in a medium saucepan; add rose petals and boil 1 minute. Cover the saucepan, turn the heat off, and steep the rose petals 30 minutes. Strain the water through a cheesecloth-lined sieve, making sure to wring the cheesecloth to squeeze all the liquid from the petals; transfer the steeped rose water back to the saucepan.

3. 3

   Stir in the lemon juice, then whisk in the pectin and sugar until dissolved. Bring to a boil on high heat and boil 5 minutes (stirring frequently), turning heat down as necessary so it doesn't boil over. Transfer to sterile jar(s), cool to room temperature, and then store refrigerated.

4. 4

   (Adapted from Rose-Works and Creamer Chronicles.)

* Per serving · 4 servings · Values may vary.

No additional tips available.