Rose Petal Jelly

Step 1

Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.

Step 2

Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

Step 3

Boil water and allow it to cool for 5 minutes before pouring over the rose petals in a sauce pan or heat proof bowl with lid. Cover and allow the petals to steep for 20 minutes.

Step 4

Using a food mill, a fine mesh strainer, or cheesecloth, drain and discard the rose petals, reserving the infused water.

Step 5

Measure 4 cups of infused water into a sauce pan. (If necessary, add extra water to meet this measurement.)

Step 6

Add calcium water and lemon juice, and mix well.

Step 7

Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

Step 8

Bring mixture in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

Step 9

Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.