This rose petal apple jelly recipe makes a lightly fruity, subtly fragranced gel. The fresher the rose petals, the more heady the finished product will be, so take the time to choose the best flowers from your garden. Serve the jelly with a cheese board for a wildly delicious contrast in taste, texture, and aroma.
Prep Time: 1 hour, 30 minutes
Cook Time: 1 hour
Total Time: 2 hours, 30 minutes
- 3 lbs tart cooking apples
- 3 3/4 cups granulated sugar, divided
- 8 cups rose petals, packed
- 2 2/3 cups simmering water
- 3 tablespoons lemon juice
- 4 half-pint jars with lids
Leaving the skins intact, scrub and core the apples. Chop them coarsely and add them to a large sauce pan with 1 1/2 cups granulated sugar. Add just enough water to the pan to cover the apples and bring the mixture to a simmer. Cook the apples over low heat, uncovered, for 35 to 45 minutes, until the apples are just beginning to fall apart.
Carefully and gently transfer the hot apples and juice to a large medium-mesh sieve suspended over a large bowl. Avoid mashing the fruit so no solids get through the sieve. The goal is to let the perfectly clear apple juice drip in to the bowl below. Allow the cooked apples to drain for about 1 1/2 hours, undisturbed.
Place the rose petals in a separate large bowl, and pour 2 2/3 cups of simmering water over them. Allow the rose petals to steep, undisturbed, for 25 minutes. Sterilize the jars and lids and set them aside.
Pour the strained apple juice into a large saucepan, stir in 1 1/2 cups granulated sugar, and bring the mixture to a simmer. Once the sugar has dissolved, bring the juice to a boil for 15 minutes. Stir the rose petals, their liquid, 3 tablespoons lemon juice, and the remaining 3/4 cup sugar into the boiling apple jelly. Bring to a gentle boil, stirring occasionally, and cook over medium-high heat for 10 minutes.
Divide the hot rose petal apple jelly between the sterilized jars and seal them in a canner.
This rose petal apple jelly recipe makes 4 half-pint jars.