Rose Petal, Chamomile, and Lavendar Jelly
Rose pedal/chamomile/Lavender Jelly
wonderful on fresh buscuits, homemade toast, scones and as the jam in jam cookies, it is even good over ice cream, or over angelfood cake
also a picture of lavender jelly made with 2 cups lavender flowers.
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- 1 c
- tightly pressed rose petals
- 1/8 c
- crushed chamomile
- 1/4 c
- crushed lavendar
- 1 pkg
- dry pectin
- 3 1/2 c
- 4 c
1Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
2Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid.
NOTE: The petals, chamomile, and lavendar make an excellent facial poltice for tired eyes and oily skin.
3Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Jelly jars with their lids work wonderfully for this. Seal jars. Either by attaching a sealing lid and boil water bath for 15 minutes or with parafin wax. Both work great
Or you can simply do this. Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
4The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste.
This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.