Rose Petal Jelly

By Beerenberg Farm

Rose Petal Jelly
This summer, why not give preserving a go? The Beerenberg family share their popular recipe for rose petal jelly.

(Makes about 2½ cups of jelly)

125 g ‘Mr Lincoln’ rose petals, pulled from roses

½ cup lemon juice, strained

1½ cups water

2 cups sugar

Pectin (available from health food stores and some supermarkets) 


Using scissors, cut off any tough pieces of the base of the rose petals (only if necessary).

Place them in a strainer and rinse under running cold water and drain well. Place petals in a large pan, add lemon juice, water and sugar.  Mixture shouldn’t be any more than 5cm deep.  Stir over heat without boiling until sugar is dissolved.  Bring to boil, reduce heat, simmer gently, covered for 30 minutes.

Blend pectin (see packet instructions for amount required) with a little of the liquid from the pan and then add the pectin mixture to pan.  Stir without boiling until dissolved.

Bring to the boil, reduce heat and simmer for one minute.

Pour into hot sterilised jars and seal when cold.  Store in a cool dark place.


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