I have been working with some unique flavors lately. First it was the lavender cupcakes with honey frosting, and then it was the lavender cookies with rosewater icing. Both recipes gave me an opportunity to work with interesting ingredients, and they turned out to be quite delicious.
Since my husband and I conducted a few experiments with pectin in the kitchen one night, I have been wanting to try my hand at making my own jams. There was one jelly in particular I was looking to try, but I was missing one of the core ingredients.
Today, however, as I stepped outside on my way to the store I noticed that my rose bush was starting to bloom. How is that related to our jelly experiments in the kitchen? Well, it’s the ingredient I have been missing for this new recipe I wanted to try.
I love adventures, and that includes the kind I experience standing over a stove, so the idea of using flower petals in cooking was something I was more than willing to try.
And the great thing is that it turned out to be pretty delicious! My toddler and I shared some on a piece of toast, and he declared it to be “so yummy” and his “favorite” (along with the millions of other things that are currently his “favorite”, but hey, he’s still learning what that word means).
2 cups rose petals (fresh, and not treated with chemicals)
2 cups water
2 1/2 cups sugar
1/4 cup lemon juice
6 oz liquid pectin (2 pouches)
2 tbs rosewater
Bring water to a boil in a small saucepan. Tale pan off heat, and pour in petals. Cover and let steep for 30 minutes.
After 30 minutes, strain the water into a medium sized sauce pan. Discard the petals. Add sugar and lemon juice to the water. This is a good time to put a spoon in the freezer, which will be explained later.
Bring the water to a boil, and let boil for two minutes. Add in the pectin.
This is where the spoon will come in handy. Let the water boil for about 5 minutes. Take the spoon out of the freezer for the “chilled spoon test”. Give the pan a quick stir with the spoon. If the mixture runs off of the spoon, it isn’t done. If some of the mixture sticks to the spoon, but is still runny, it needs a little more time. If it completely sticks to the spoon like jelly, it’s done.
Give the mix as long as it needs on the stove, conducting the spoon test every 2 minutes or so.
When the jelly is finally done, take the pan off of the heat and stir in the rosewater. Pour jelly into prepared mason jars and allow the mixture time to harden into jelly.