Rose petal jelly

We don't usually think of roses as edible flowers, but the plant can be used in many culinary ways: you can use the rosehips as a source of vitamin C or make rosewater from the flowers. Another great recipe is rose petal jelly.

Ingredients

• 10 large rose flowers, fully opened.

• 1l. water

• Juice of half a lemon

• 750 grams jelly sugar (with added pectin) for each liter of liquid

• Rosewater (optional)

Recipe

• Carefully remove the rose petals and give them a quick rinse if needed
  

• Add the petals to a large pan and top with the water and lemon juice (the lemon juice makes sure your jelly has a nice, pink color. If you're using white roses, you can leave it out).
  

• Bring slowly to a boil and strain the rose liquid. For each liter of strained liquid, add 750 grams of pectine sugar.
  

• Stir until the sugar is completely dissolved.
  

• Add rose water to taste (optional)
  

• Bring to a boil and leave to boil for about 5 minutes.
  

• Pour into clean jam pots and seal to cool.
  

Make sure you are certain the roses are pesticide-free. Don't use any roses from a florist or when you don't know how they have been grown. You can check if the jelly will set using a quick trick: place a saucer in the fridge for ten minutes. Spoon a teaspoon of the boiling liquid onto the cold saucer and wait a couple of minutes. When you can draw little lines in the jelly without it flowing back into its' shape, it is ready.

The jelly tastes sweet and floral and is ideal on top of pancakes, ice creams or in teas and yoghurt.

Bon appétit!