My Love Is Like A Red Red Rose Rose Petal Jam Conserve Recipes

Steps:

• Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
• Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
• Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

Steps:

• Fill a large pan with the boiling water. Add half the rose petals, cover and leave to stand for two hours.
• After two hours strain off the liquid and transfer to a clean pan. Discard the steeped rose petals.
• Add the sugar to the rosewater and stir over a low heat until dissolved. Add the lime juice and remaining rose petals, reserving a handful for later.
• Bring to boiling point, reduce the heat and simmer until setting point is reached. To test for this, pour a little onto a cold saucer. Push it gently with your finger. If it wrinkles, it is ready. If not continue to simmer for a little longer.
• Add remaining rose petals and simmer gently for another three minutes then pour into a sterilised jar and seal. The rose petals should rise to the top leaving clear jelly underneath.
• Pot and cover the jam.
• Chef's tip.
• You'll need to sterilise the jars or your jam will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam.

Steps:

• Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
• Slowly add sugar.
• 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.
• Do this very quickly - it sets up FAST!! Pour into baby food jars.
• Let set for 6 hours, till firm.
• Will keep one month in refrigerator.
• Freezes well.
• 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.
• until soft enough to crush.
• 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.
• Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
• Bring to a boil and boil hard for 2 min.
• Remove from heat and pour into sterilized jars and seal with caps and rings.
• The jelly has a wonderful flavor and is the consistency of liguid honey.

Steps:

• 1) Cut the rose petal into strips with clean scissors, discarding the white base, which is tough (and bitter). Cynthe's TIP: This an easy, but time consuming task. I stacked 5-8 petals together and then trimmed off the white base before cutting them into strips. Listening to nice music, doing a mantra, or having a friend to help and chat with keeps one patient. Rose petals, trimmed & cut before making rose petal jam 2) Put the petals in a pan with water; cook for 10 minutes, then lift out and drain. reserving the liquid. Rose petal 'ribbons' in the jam pot Rose petals lose their color in boiling water The water turned a lovely hue 3) Add the sugar and honey and cook over medium high heat until syrupy (about 20-30 minutes). Skim off & discard any foam that forms with a spoon, which will cloud the finished jam if you leave it in. 4) Return the rose petals to the syrup and continue to cook gently for about 10-20 minutes more. COMMENT: At this stage, the rose petals lose their unattractive bleached fleshy appearance, becoming beautifully transparent infused with color. 5) Add the rose essential oil and lemon juice. Simmer until set, another 10-15 minutes. (The sugar syrup will set once its reached a temperature of 220-222F. Test for set by tipping a spoonful of syrup to see if it coats the surface and runs off in a 'sheet' or in a couple of blobs. If still a single stream, it's not ready...continue to cook and test again in 5 minutes.) COMMENT: Depending on the color of roses used, you may wish to add food coloring to make it pink. Red roses yield a deep pinkish-red color. CYNTHE's TIP: Sterilize your clean, washed & well dried jars, by placing them on a cookie sheet in a 200F oven for 10-15 minutes. In the meantime, place the lids and sealing rims in a ceramic or metal mixing bowl. Boil a teakettle of water and pour the boiling water over the lids/rims until covered. Let them sit in the hot water until you're ready to use them. 6) Ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a dampened paper towel or clean cloth, put the lids in place and tighten down. Invert the jars for a few minutes, turn upright and let cool completely. Newly designed labels on jars of Honey Rose Petal Jam with 'Eva' roses, the main ingredient. Check the vacuum seals, date, label and store in a cool, dry, dark cabinet. (If I hadn't made the jam as a competition entry requiring 8oz jars, I would have used small 4oz jars to give away as special gourmet food gifts.)