Snapguide

How to make rose petal jelly

The taste of summer and with a beautiful colour.

89
STEPS
INGREDIENTS
We have this wild roses at our summerhouse. I use the rose hip in the autumn for jam and the petals in the summer for jelly or in vinegar for salat dressing.

We have this wild roses at our summerhouse. I use the rose hip in the autumn for jam and the petals in the summer for jelly or in vinegar for salat dressing.

1 1/2l of rose petals

1 1/2l of rose petals

Combine citric acid and water with the rose petals and boil for 15 minutes.

Combine citric acid and water with the rose petals and boil for 15 minutes.

Strain through a cloth

Strain through a cloth

Add pectin and bring to the boil.

Add pectin and bring to the boil.

Add sugar and remove the scum. Boil for 10 minutes.

Add sugar and remove the scum. Boil for 10 minutes.

Pour into sterilised jars and put the lid on next day. Use it on toasts, pancakes or on cakes. Will keep for a month In the fridge.

  • 1.0l Rose petals
  • 1.0l Weather
  • 2.0tsp Citric acid
  • 600.0g Sugar
  • 4.0tsp Pectin