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jars of rose petal jelly

Rose Petal Jelly Recipe

This beautiful homemade rose petal jelly is made with reduced sugar pectin and tastes delicious!
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Total Time 4 hours
Servings: 4.5 half-pints
Ingredients Method

Ingredients
  

For the rose tea:
  • 2 cups fresh rose petals
  • 3 cups boiling water
For the rose jelly:
  • 2 1/2 cups rose petal tea (from above)
  • 2 tbsp lemon juice
  • 1 box Sure Jell low or no sugar powdered pectin (the 1.75 oz pink box)
  • 2 1/2 cups white cane sugar
  • jars with lids & rings (5 half-pint jars, or 9 to 10 four-ounce jelly jars)

Method
 

For the rose petal tea:
  1. Place the rose petals in a heat-proof pitcher or container.
  2. Pour 3 cups boiling water over the petals.
  3. Stir, cover, then steep for 1 hour.
  4. After 1 hour, the petals should be faded and the water should have a pink tint.
  5. Strain and reserve 2 1/2 cups for the jelly. (Leftover rose water can be used as a face wash, or added to your bath to help soothe skin.)
For the rose petal jelly:
  1. If you plan to water bath can your jelly, prepare the water bath canner by filling it with water & jars, then place over a hot burner to start heating while you cook the jelly.
  2. Combine the rose tea and lemon juice. The color should noticeably brighten and improve once the lemon juice is added.
  3. Place the tea in a heavy duty stockpot.
  4. Measure the sugar into a bowl, and then remove 1/4 of a cup of it, and place that 1/4 cup into a new bowl. Set the original bowl of sugar (which now has 2 1/4 cups of sugar in it) aside for later.
  5. To the bowl that has 1/4 cup of sugar in it, add the powdered pectin, and stir to combine. Once combined, add this to your tea and lemon juice mixture in the pot, and mix.
  6. Place the pot containing the rose tea + pectin/sugar mixture over high heat.
  7. Stir constantly with a whisk or spoon, while bringing to a rolling boil.
  8. Once boiling, add all of the remaining 2 1/4 cups sugar at once.
  9. This will briefly stop the boiling, but keep stirring until it starts boiling again.
  10. Once the jelly mixture has returned to a full boil, set a timer and boil for one minute, stirring constantly.
  11. After 1 minute of boiling, remove from heat.
  12. Carefully ladle or pour jelly into the jars that were staying hot in the water bath canner.
  13. Leave a 1/4 inch headspace.
  14. Wipe off the rims of the jelly with a damp cloth to get rid of any spots of splashed jelly that could interfere with the sealing process.
  15. Place the lid and rings on top of the jar and place in the water bath canner. Cover the canner with its top.
  16. Once the water in the canner is boiling, set a timer and process the jars for ten minutes.
  17. Remove and cool on a towel for 24 hours.
  18. Alternatively, if you don't can your jelly, store it in the fridge for up to 3 weeks, or freeze for later use.