Phoenix Posted June 17, 2012 Share Posted June 17, 2012 I got this recipe from a book a friend gave me. Cooking with Flowers by zack handle. Ive never made jelly before, but this turned out pretty well. 2 1/2 cups canned apple juice, 1 quart fresh wild rose petals tightly packed, 3 3/4 cups sugar, 1/2 bottle certo (I used half a pouch), red food coloring or carmine, parrafin heat apple juice to boiling point, but do not boil. place washed and drained rose petals in large saucepan and pour hot apple juice over them. Bring to boil and boil for 20 minutes. strain off juice into another saucepan. Add sugar, stir. add two drops of carmine, or coloring to tint to rose color. Bring to boil stirring. Add certo. boil for 1 more minute. pour at once into sterilized jelly jars, cover with paraffin. makes 6 standard jelly jars full. I did not use paraffin. I simply placed jars upside down for 24 hours allowing them to seal. I recommend serving with scones and cream. yummy Link to comment Share on other sites More sharing options...
CelticGypsy Posted June 17, 2012 Share Posted June 17, 2012 I'll have to try this Pheonix, but next year only as all the wild roses have done bloomed and gone. Man that's alot of petals ! lol ! Does the book say anything about Poppy's and making jelly from that flower ? Thank you ! Regards,Gypsy Link to comment Share on other sites More sharing options...
Phoenix Posted June 17, 2012 Author Share Posted June 17, 2012 sadly, no poppies. It didn't really take long to collect the petals, but there is a large thicket behind my house. the trick is getting good ones. i thought the jelly would taste weird, but it is actually very good. Link to comment Share on other sites More sharing options...
emily Posted June 17, 2012 Share Posted June 17, 2012 Mmmm,that really dose sound yummy,I have written the recipe out on paper to keep and shall give it a go .thank you.@ Link to comment Share on other sites More sharing options...
The Old Crone Posted June 17, 2012 Share Posted June 17, 2012 We (Greece) make sweets out of rose petals as well as everything else, including orange rind, grapefruit rind, walnuts. pistachios,etc. even baby eggplants. They are called γλυκό του κουταλιού , or spoon sweets. Rose is quite popular, though we do not make ours with juice-just roses, suger, water and some lemon juice. The net is full of recipes-though it is not solid like jelly but a thick syrupy like preserve. Search greek spoon sweets for recipes. Yum!!! Link to comment Share on other sites More sharing options...
emily Posted June 17, 2012 Share Posted June 17, 2012 Wow crone,that also sounds good.Gotta try all this. Link to comment Share on other sites More sharing options...
Kupala Posted June 18, 2012 Share Posted June 18, 2012 (edited) Yum, sounds very good. That's a great project for today, actually... They're all still blooming like crazy up here. I'll let you know how it turns out! I think I'll use pectin instead of parrafin though, I don't like that sort of "waxy" taste. Edited June 18, 2012 by Kupala Link to comment Share on other sites More sharing options...
Aurelia Posted June 27, 2012 Share Posted June 27, 2012 I haven't ever made jelly before either but this sounds delicious. When I read the title my brain said "put it on scones!" :) I'll have to try and make scones too. *makes a list* We (Greece) make sweets out of rose petals as well as everything else, including orange rind, grapefruit rind, walnuts. pistachios,etc. even baby eggplants. They are called γλυκό του κουταλιού , or spoon sweets. Rose is quite popular, though we do not make ours with juice-just roses, suger, water and some lemon juice. The net is full of recipes-though it is not solid like jelly but a thick syrupy like preserve. Search greek spoon sweets for recipes. Yum!!!Agreed! Where I lived in England we had a great Greek store near by and I loved the rose, and pistachio sweets they had in there. Link to comment Share on other sites More sharing options...
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