Rose petal jelly

Ingredients 6
Servings 0


  • 500
    unblemished, highly scented rose petals
  • 1
    boiling water
  • 250
    apple jelly
  • 3
    oranges, juice
  • 250
  • 375
    rose petals


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).

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