Rose petal jelly

Name: Rose petal jelly
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 500.00 g rose petals; 1.00 Litres water boiled; 250.00 g jelly apple; 3.00 oranges juice only; 250.00 g sugar; 375.00 ml rose petals

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Fruit

By Food24 November 03 2009

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Ingredients (6)

500.00 g	rose petals
1.00 Litres	water — boiled
250.00 g	jelly — apple
3.00	oranges — juice only
250.00 g	sugar
375.00 ml	rose petals

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Method:

Place 500 g rose petals in a bowl. Add boiling water and leave to steep for a couple of hours. Strain and reserve 500 ml (2 cups) liquid.
Melt apple jelly in a heavy based saucepan over low heat. Add lemon juice, sugar and reserved rose petal liquid. Stir to dissolve.
Add fresh rose petals and bring to boil rapidly. Cook until setting point is reached (105 ºC on a sugar thermometer, or pour 5 ml (1 tsp) onto a cold saucer, leave for a minute then push with a finger. If jelly wrinkles, it’s ready).
Cool slightly, then pour into hot, dry jars, seal and store.
Makes 750 ml (3 cups).