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Rose Petal Jelly
Rose Petal Jelly is a traditional British recipe for a classic jelly made from cooking apples which is flavoured with rose petals and is an excellent way of using your windfalls. The full recipe is presented here and I hope you enjoy this classic British version of: Rose Petal Jelly.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+1 hours infusing)
Makes:
2 jars
Rating: 
Tags : Wild FoodBritish Recipes
You can use any kind of rose petal for this. However, old-style aromatic roses are best. However, you can use modern rose petals and wild dog rose petals also work very well. Just make certain you cut off the white petal bases before use as these can be biter.
Ingredients:
1kg cooking apples (Bramleys are excellent or you can use
wilding apples and windfalls work very well)
67ml water
white granulated sugar — you will need 375g sugar per 500ml of juice
1 cup rose petals (wild roses or aromatic garden roses)
4 tbsp loaf sugar
Method:
Wash the apples, cut off any bruises then chop roughly (no need to peel and core). Combine the apples with the lemon zest and juice in a large pan. Add the water and gently bring the mixture to a boil. Reduce to a gentle simmer and cook for about 30 minutes, or until the fruit is soft and mushy.
Pour the cooked fruit mixture either through a jelly bag, or through a large fine-meshed sieve lined with several layers of muslin (boil the muslin to sterilize before use). Cover with a tea cloth and leave to drip through to your collecting vessel over night (do not be tempted to push the fruit through with a spoon as this will make the jelly cloudy).
The following day, prepare the rose petals. Combine the petals and a small amount of sugar in a pestle and mortar. Crush the leaves with the sugar then transfer to a flameproof dish and add 6 tbsp water. Cover securely and place in an oven pre-heated to 80°C an leave for 1 hour to infuse. After this time turn the mixture into a fine-meshed sieve and extract the flavoured liquid by pressing down with the back of a spoon. For rose petals reserve the pulp and tie in a muslin bag.
Now discard the fruit from the jelly bag (I tend to freeze them to make pies later) then measure the volume of the liquid that's drained into the bowl and add 75g sugar per 100ml of fluid.
Place the juice in a saucepan along with the rose petal liquid, heat through then add the sugar, stirring until completely dissolved. Bring to a boil, add the muslin bag containing the petal purée and cook rapidly for about 15 minutes. Remove the muslin bag then test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 110°C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
