That’s right, jelly without fruit. No, it’s not sugar gel … well, not completely. This is for you flower lovers! I recently made a batch of rose jelly and peony jelly. Sounds a little odd, but it is SO good. I have wanted to make rose jelly for a long time. Actually, ever since my mom bought some while we were in France for a school trip. I thought it was neat and so exotic. Of course I had to make it some day.
While researching a little about how to make the jelly, I got distracted by lists of edible flowers and other flower jellies. Here‘s a nice website where you can learn more. That’s where I discovered you can also use peonies as well. Luckily, my rose bushes and peony bushes all were abundant in flowers. I also grow my bushes organically (no harmful pesticides) which made the flowers acceptable to use. *It is very important that you use flowers that are not sprayed with pesticides or anything else that may be harmful to you for this recipe*
I bet you’re all interested in how I did it, right? Here you go! –Be sure to have sterilized jars ready before you begin and use the most fragrant flowers you have –
Rose Jelly — adapted from Martha Stuart’s Rose Petal Jelly
3 1/2 cups Water
4 cups Rose Petals
2 1/2 cups Sugar
1/4 cup Fresh Squeezed Lemon Juice (or from the bottle)
3 oz liquid pectin (one package)
1. Prepare your rose petals. They should be pulled of the bud with thick white ends removed (the part of the petal that attached to the bud).
2. Rinse petals with cold water to remove any insects, dirt/dust, and pollen that may be stuck to the petal. Set aside in a large heat resistant bowl.
*Pollen is an allergen and is important not to have pollen or pollen producing parts of the flower in your recipe*
3. Bring the 3 1/2 cups of water to a boil. Pour over rose petals and let steep for 30 minutes or longer if you desire.
4. Strain out petals from liquid using a colander or cheesecloth. You do not need to squeeze petals of extra liquid, it should measure 2 cups once strained (well, if not go ahead and give the petals a little squeeze!)
5. Add rose water, sugar, and lemon juice to the pan you boiled the water in. Bring this mixture to a boil over medium heat, stirring constantly.
6. Boil for 2 minutes, then add liquid pectin.
7. Boil for 2 additional minutes, or longer for a firmer jelly.
8. Remove from heat and pour into sterilized jars.
Peony Jelly — adapted from Imperfect Urban Farm
4 cups lightly packed peony petals
5 cups boiling water
Juice of 1 lemon
1 package of pectin (powder — not instant)
3 cups sugar
3. Pour over prepared petals, cover, and let steep for 6 hours.
4. Strain out petals from the liquid using a colander or cheese cloth. You will probably have a clearer jelly with the cheesecloth or towel.
5. Pour 3 1/2 cups of peony water into saucepan used for boiling the water. Add lemon juice to liquid.
6. Bring mixture to a boil. Whisk in pectin, bring to a boil again.
7. Whisk in 3 cups of sugar and bring to a hard boil. Boil for one full minute.
There you have it, the whole process for both recipes. I realize I don’t have pictures for every step, I kind of forgot to continue taking pictures after the process started. It was only me at home with no extra help, and I was a bit too excited!
I promise the jelly tastes wonderful, albeit not everyone will like it at first. Jonathan didn’t. However, I think it taste like a bouquet of deliciousness. It will definitely be something to get you through winter!