I am on a jelly making kick. It is fun. It relaxes me. It is art (just humor me.)
A friend of mine has some beautiful roses - a dark fuchsia color - and she doesn't spray them. That is important (the not spraying - the color is just a bonus) when you use your flowers for food.
This is an elegant jelly. I felt like I should have been wearing pearls while making it. The jelly will take on the color of the roses. I will try it later with a different color.
Splendid. (perhaps read in a lovely accent of your choice)
I think this jelly would be great on a cracker with cream cheese. Maybe on a scone with clotted cream for a delightful afternoon tea. I have a scone recipe here - http://ahawker.blogspot.com/2012/08/white-wine-raspberry-jelly-and-sour.html
Champagne and Roses Jelly
makes about 10 half-pint jars
2 quarts (8 cups) rose petals, not sprayed, loose
1- 750 ml bottle of champagne (about 4 cups)
7 cups sugar
2 pouches (1 box) of liquid pectin
Place rose petals in a bowl. Sprinkle the petals with 1 cup of sugar. Rib the sugar into the petals, crushing the petals. Let the petals rest for a couple of hours.
|The petals will wilt quite a bit in the sugar.|
Heat the champagne to a boil and remove from heat. Add the rose petals sugar combo, scraping all the sugar and juice, to the hot champagne and allow the roses to steep for a 2-4 hours or overnight (I let them steep overnight, easy.)
Strain the rose petals and champagne through a metal strainer lined with cheesecloth or coffee filters. Let it drip for a while. You should have between 3 1/2 and 4 cups of liquid.
Prepare your hot water bath canner, jars, lids and rings.
In a large pot, combine the champagne and roses "tea", and the remaining sugar.
Over high heat, stirring frequently, bring the mixture to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 2 minutes.
Remove from heat and skim off foam.
Quickly pour hot jelly into hot jars, leaving 1/4 inch head space. Wipe rims and place hot lids on jars. Screw band down to finger-tip tight.
Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 10 minutes.
Remove jars, cool on a towel draped counter, and listen for the pings.