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5 from 1 vote

Wild Rose Petal Jelly

Sumptuous, silky and altogether divine, this rose petal jelly elevates foraged fare to new heights. Recipe yield 4-5 half pints.
Note: The calcium and directions for the calcium water in this recipe is included in the Pomona's package.

Ingredients

  • 3 cups lightly packed dried rose petal approximately 5 cups fresh
  • 4 cups water
  • 1 teaspoon cardamom seeds or 1 tablespoon cardamom pods, lightly crushed
  • ½ cup lemon juice
  • 1 cup organic cane sugar
  • 4 teaspoons Pomona's Pectin
  • 4 teaspoons calcium water see Pomona's directions

Instructions

  • Prepare calcium water; set aside.
  • In a small bowl, mix sugar and pectin; set aside.
  • In a medium, heavy-bottomed saucepan, add rose petals, cardamom, and water. Over medium heat, bring to a very low simmer. Gently simmer until most of the pigment of the petals is leached into the water, approximately 15-20 minutes. Do worry if the liquid appears somewhat brown at this point; it will revive with lemon juice addition.
  • Remove from heat and pour the rose petal cardamom "tea" through a fine mesh sieve into a bowl, squeezing as much liquid out of the petals as possible. Measure the rose infusion and add more water, if necessary, to maintain 4 cups of liquid. Transfer the rose infusion back to the saucepan and add the lemon juice and calcium water.
  • Return the saucepan to the stove top and bring back to a gentle simmer. Slowly add the sugar/pectin mixture, stirring well to dissolve. Return to a simmer. Remove from heat when perfectly dissolved (you may find that you need to pass this through a sieve again to break up any stubborn sugar/pectin lumps.
  • TO PROCESS FOR CANNING: Ladle the hot jelly into sterilized jars. Wipe the rims of any drips and place prepared lids and rings on the jars, finger tight. Process in a water bath canner for 10 minutes (for half-pint jars) at a full boil. Remove jars from canner and allow to sit undisturbed for 24 hours.