CUPS OF THE ROSE RECIPES

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ROSE HIP JELLY RECIPE - FOOD.COM



Rose Hip Jelly Recipe - Food.com image

A recipe from Simply Recipes in preparation for rose hip season! You will need six 8-oz canning jars and lids, sterilized.

Total Time 1 hours

Prep Time 1 hours

Yield 6 8 ounce jars

Number Of Ingredients 6

2 quarts rose hips
1 1/2 quarts water
1/2 cup fresh squeezed lemon juice
1 surejell pectin
1/4 teaspoon butter
3 1/2 cups sugar

Steps:

  • 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
  • 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
  • 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
  • 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
  • 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
  • 6. Clean jars and process in a water bath.

Nutrition Facts : Calories 457.4, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0.4, SodiumContent 9.9, CarbohydrateContent 118, FiberContent 0.1, SugarContent 117, ProteinContent 0.1

ROSE PETAL JAM RECIPE - MARCIA KIESEL | FOOD & WINE



Rose Petal Jam Recipe - Marcia Kiesel | Food & Wine image

Use this thick, fragrant jam on toast and warm biscuits. More Brunch Recipes

Provided by Marcia Kiesel

Yield Makes about 1/3 cup

Number Of Ingredients 2

½ cup sugar
2 cups (tightly packed) fragrant edible rose petals

Steps:

  • In a small saucepan, bring the sugar and 1/2 cup of water to a simmer over moderate heat, stirring until the sugar is dissolved. Set aside until slightly cooled but still very warm to the touch. Stir in the rose petals, packing them into the syrup as they wilt. Using a rubber spatula, scrape the mixture into a glass measure or small heatproof glass bowl. Cover with plastic wrap and set aside to steep at room temperature for at least 6 hours, or refrigerate overnight.
  • Pass the syrup through a coarse strainer, reserving the strained rose petals. Pour the syrup into a small saucepan and boil over high heat until reduced by half, about 4 minutes. Se aside to cool slightly.
  • In a food processor, combine the syrup with the reserved rose petals and process until the petals are coarsely ground. Scrape the mixture into a glass jar and let cool.

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