Rose Jelly Recipe

Have you ever had rose jelly?  It's a delicate taste that makes you instantly feel fancy.  I think it tastes like the smell of apple cider and roses mixed up in a big hug.  My marmie was afraid that it would taste like eating a big spoonful of floral perfume, but, no worries!-it's Marmie approved.  I eat it on biscuits and toast.  I suspect it would make an especially fancy tart, but I haven't gotten around to trying that quiet yet.

Rose Jelly

4 cups of strong rose tea *

1 box fruit pectin

1/2 tsp butter

5 cups of sugar

1 tsp lemon juice

In a large pot, heat the rose tea on medium heat and add the pectin.  Add the butter to reduce white foam at this point.  Add lemon juice.  Bring to a rolling boil.  Once boiling, add the sugar and return to a boil for one minute, stirring the ENTIRE time. Take the pot off the stove and skim off any foam.  Pour into sterilized jars immediately and cap with the metal lids.  Process the closed jars in boiling water for 10-15 minutes, then remove from water and place on a towel.  Within the next hour or so, all the lids should "pop" down, sealing the jars.  

*FOR ROSE TEA:  I used about 4.5 cups hot water and 2 cups of dried pink rose petals.  I let it steep for over an hour and then strained out all the plant matter to equal 4 cups of infused "tea". There are commercial teas that are rose flavored, so use your noodle and decide if you want to incorporate that as well.