- In a stainless steel saucepan, bring the water to a boil.
- Remove the pan from the heat, add the rose petals and cover the pan with a lid.
- Set this aside and allow it to steep for five minutes.
- Line a colander with cheesecloth while the rose petals are steeping.
- When the rose petals are done steeping, pour the liquid through the colander making sure the rose petals are caught in the cheesecloth.*
- Squeeze the cheesecloth so all the remaining liquid is removed from the rose petals.
- Compost the used rose petals.
- Measure the amount of liquid to make sure there is still three cups of rose water. If any of the water has evaporated, add more water to make sure you have a full three cups.
- Return the pan to a medium high heat; add in the pectin making sure to stir continually until the pectin is dissolved.
- Bring to a hard boil and stir in the sugar and lemon juice making sure once again that the sugar completely dissolves.
- Be sure to keep stirring the contents of the pan so the jelly does not burn.
- Bring to a hard boil and cook for two minutes.
- Remove the foam scum that forms on top of the jelly, and then pour the jelly into sterilized canning jars. The smaller 4 ounce or half pint jars work well.
- Wipe jar rims, put lids and bands on making sure they are fingertip tight.
- Process for ten minutes in a cold pack canner, remove and tighten lids.
- Set the hot jars on a secure surface. I lay an old towel on top of my table and set the canning jars on it. Remember these jars are hot so use hot pads and jar lifters.
- Tighten the bands as tight as possible.
- Allow the jars to cool overnight.
- When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.
- To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
- Be sure to label the jars with the name of the food in them and the date.
*Be sure to strain the rose petals out because they can mold and ruin the jelly. The rose petals in the photo were used on jelly that was being eaten that day, not jelly that was being canned or saved in the refrigerator for several weeks.
- Category: Condiments
- Method: Stovetop
Keywords: how to make rose jelly, rose jelly, rose jelly recipe