Champagne and Roses Jelly

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.