Rose Petal Jelly
Note: Use organically grown roses that have not been exposed to chemical fertilizers or herbicides.Two-three cups of washed and dried rose petals, moderately packed. Trim off any white parts at the base of the petal. The roses taste much the same as they smell, so if your roses are highly scented, they will be more strongly flavored.
Two cups of boiling water in a large sauce pan
1/4 cup freshly squeezed lemon juice
4 cups sugar
2-3 oz packets of liquid pectin
1-3 tsp. rose water
Put rose petals into boiling water, remove from burner and cover. Steep for 30 minutes. Remove petals. Add lemon and sugar. Bring a boil you can't stir down. Add pectin and boil two minutes. Remove and add rose water. Rose water is very pungent. Use sparingly. If your rose petals are highly scented, use about one-half teaspoon. Use more according to taste.
Ladle into hot sterile jars. Seal in preferred manner.
Rose Petal glaze: Melt rose petal jelly (microwave works just fine). Brush the glaze on cake layers and frost as usual. This is delicious glaze for chocolate cake.
Sprinkle candied rose petals on the top of the frosted cake.
Candied Rose Petals: Bon Appetit magazine has a wonderful recipe from Alice Waters’ Chez Panisse Foundation.
Rosy Champage Cocktail: To one-half cup of simple syrup (half water and half sugar heated until sugar is dissolved) add a teaspoon of rose water. Use one tablespoon of this mixture in a flute of champagne, prosecco, or other sparkling wine. Garnish with a rose petal. Tint pink if you like.
Rose Petal marinade for grilled pork tenderloin: Four parts terryaki sauce to one part rose petal jelly and one part white wine.
