SC - rose petal jelly

[THLRenata at aol.com]

Page writes:

>>No I have not forgeten to give out the recipie, i am still trying to undig
it from my cook books :) <<

Here's the one I use, altho it's more a jam than a jelly. This is from an
article I did for Ars Caidis, Caid's A&S quarterly. The whole article will be
in Stefan's files next month, I think.

*Please* make sure that no chemical pesticides, fertilizers,
 or rose food have been used on the rose plant(s) from which your petals come.
You will then not end up with toxic jam.

Renata

To Make A Conserve Of Roses
Take Red Rose budds, Cut of the whights then boyle them in water untill they
bee very tender, then wey to every pound of Roses and water 3 poundes of sugar
and boyle yt together till it be thicke enough stirr yt still on the fire and
untill yt be colde then put yt in glasses and preserve yt to yor use.
- - Elinor Fettiplace's Receipt Book, compiled 1604

Conserve Of Red Roses
The same can be made another way, but better by many degrees: take the Roses
at your pleasure, put them to boyle in faire water, having regard for the
quantity; ,for if you have many roses, you may take the more water; if fewer,
the less water will serve: the which you shall boyle the least three or foure
houres, even as you would boyle a piece of meat, until in the eating they be
very tender, at which time the roses will lose their colour, that you would
think your labor lost and the thing spoiled.  But proceed, for though the
roses have lost their colour, the water has gotten the tincture thereof, then
shall you add unto one pound of Roses, foure pound of fine sugar in pure
powder, and so according to the rest of the roses.  Thus shall you let them
boyle gently after the Sugar is put thereto, continually stirring it with a
wooden Spatula until it be cold, whereof one pound weight is worth six pound
of the crude or raw conserve, as well for the vertues and goodnesse in taste,
as also for the beautifull colour.
- - John Gerard, The Herbal, or General History of Plants

You will need:

1/2 pound rose petals, cleaned and trimmed
1 cup water
3 or 4 pounds sugar
2 8-oz (or 4 4-oz) jam jars processed according to directions on the package.

Put the petals and water in an enamel or other non-reactive pot, cover and
stew gently for about 30 minutes until all color has been leached out of the
petals.  (Don't worry about this -- they'll turn red when the sugar is added.)

Increase heat and add the sugar, one pound at a time, letting each pound
dissolve completely before adding the next.  Three pounds of sugar, as Lady
Fettiplace suggests, results in a somewhat runny jam, while four pounds of
sugar will most likely cause the rose petals to crystallize (not necessarily a
bad thing) in the jar.  The amount of sugar you add will depend on the result
you want.  

When the last of the sugar is dissolved, bring the mixture to a boil.  Boil
until the mixture thickens and a drop placed on a cold plate forms a skin when
it is pushed with a spoon.  Overcooking the mixture can result in the entire
batch of jam crystallizing once it is in the jar.* Remove from heat and
quickly ladle the jam into the hot sterilized jam jars.  Carefully wipe any
spilled jam away from the outside of the jars, then apply the seals and rings.

*If this happens, the jam can be re-melted by putting the entire jar
(unsealed) into a bowl and adding hot water up to about an inch below the lip
of the jar.  Leave the jar there (changing the water as needed to keep it hot)
until the jam is sufficiently melted.

Note: because the ratio of rose petals to sugar is so high, this jam does not
need to be heat-processed after the jars are sealed.  The high sugar content
acts as a preservative and prevents the growth of bacteria.  The jam should be
refrigerated after the jar is opened.

This jam has a very delicate flavor and can be used for any purpose as any
other flavor of jam except one: peanut butter sandwiches.  The strong flavor
of peanut butter totally overwhelms rose-petal jam. 
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