Saturday, June 16, 2012

White Wine Rose Petal Jelly

I don't know exactly why, but on the rare occasions that I experiment with culinary flowers, I always feel so fancy. There's just something about opening up a bag of dried flowers and having that perfume-y aroma waft into the air that makes you feel like you're about to create something special.

Several years ago, I made the white wine lavender jelly variation included in the Ball Complete Book of Home Preserving. By all accounts it was a success. There were those who loved the unusual combination of flavors. For me, it just tasted a little too much like shampoo jelly. Not a recipe I'd make again.

Until a few weeks ago when I got the urge to experiment with culinary rose petals and remembered that recipe. To me, rose is a much more subtle flavor than lavender and I couldn't wait to see how the white wine would play against the more delicate flowers, not to mention how the red of the rose petals would tint the finished jelly.

The result was a light and delicious jelly, not overpowering, with a stunning rose hue. I think this jelly is wonderful on toast, but would also make a very nice glaze for poultry. If you're looking for something really different. Give this a try. It's very easy to make and will certainly impress anyone to whom it's served.

White Wine Rose Petal Jelly
(A unique variation on the Herbes de Provence Wine Jelly recipe from the Ball Complete Book of Home Canning)


Makes 5 4-ounce jars

2 cups dry white wine
1/4 cup dried culinary rose petals (you can purchase these online - be sure to buy culinary petals only)
Boiling the rose petals in
the white wine
2 cups granulated sugar
1 pouch liquid pectin

Wash and prepare jars, rings and lids.

Pour wine into large stainless steel saucepan. Add rose petals and bring to a boil over high heat. Remove from heat, cover and allow to steep for 20 minutes.

Straining the infused wine
Strain the wine/rose petal mixture using a dampened jelly bag or several layers of damp cheesecloth into a bowl. Allow to drip for 20 minutes.

Measure out 1 3/4 cups infused wine and pour into large non-reactive pot. Stir in sugar. Bring to a full, rolling boil over high heat, stirring constantly. Stir in liquid pectin and return to full, rolling boil. Continue boiling and stirring constantly for two minutes.

Remove from heat, skim foam if necessary and pour into hot jars, filling to 1/4" headspace. Wipe rims, place lids and bands and return to boiling water canner for 10 minutes at sea level, adjusting for altitude (25 minutes here in Castle Rock, CO). Remove from heat, remove canner cover and allow to sit for 5 minutes. Remove jars from canner and place upright on towel on counter. Allow to sit, undisturbed for up to 24 hours. As always, if any jars do not properly seal, re-process or refrigerate and use promptly. 
The finished product. Isn't it pretty?

No comments:

Post a Comment

Print Friendly