You can make this gorgeous rose jelly in less than an hour. The subtle rose flavor with a touch of lemon is perfect for biscuits, scones, ice-cream or cakes. Preserve a taste of summer with this delicate rose jelly.
I love roses but Texas is a harsh place to grow them. Roses love acidic soil. The soil and water here are pH 8. It’s hot and dry too.
So I gave up on growing hybrid tea roses and started growing antique roses. Antique roses grow on their own roots so once they’re established, they are really tough.
They also smell wonderful. If you’re going to grow things with thorns, they should smell nice in my opinion.
One of my roses, Cramoisi Superieur is particularly productive. It’s so easy to grow, I used to take cuttings into work in January. I’d have my biology students stick them in some potting soil and they’d have their own rose plants by Valentine’s Day.
The winter freeze this year made all the roses in town thrive. It’s been so lovely to see everyone’s roses in full bloom this spring. My Cramoisi Superieur went nuts as it always does.
I was outside doing yard work and a Taiwanese-American neighbor stopped by to admire the roses in my front yard. She said the Cramoisi Superieur roses would make excellent jelly and there were enough to make a batch. She even gave me the basic recipe.
I’ve never been a fan of flowery desserts. It sometimes feels like you’re drinking perfume. So I was a little skeptical about making rose jelly.
But, since I had the roses and the other ingredients on hand, I thought I’d make a small batch to see if it’s any good.
I’m really glad I did. The jelly is sweet with a hint of roses – not overpowering like rosewater is. It would be excellent on scones or in tea cakes.
When you boil the rose petals, the color leaves them and goes into the water. The water is beautiful but the petals in the water are not appetizing. However, when you add the lemon juice, the color goes back into the petals and the petals add a little texture to the jam – much like strawberries in strawberry preserves.
You can substitute dried rose petals. you will need 2.1 ounces of dried petals (5.1 g) for this recipe. The jam keeps for about 2 months in the refrigerator or you can freeze or can it for longer storage. Nutrition information is provided as a guideline only. Please consult a dietician for specific dietary needs.
Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 0g
You can substitute dried rose petals. you will need 2.1 ounces of dried petals (5.1 g) for this recipe. The jam keeps for about 2 months in the refrigerator or you can freeze or can it for longer storage.
Nutrition information is provided as a guideline only. Please consult a dietician for specific dietary needs.