The roses are in full bloom and that means it's time to make my famous Vanilla Bean Rose Petal Jelly!
It's my most requested treat after the Cranberry Jalapeno Jam I gift at Christmas :)
Canning is such a delightful way to spend time preserving both our own harvest and fresh produce and meats we purchase elsewhere. I've been canning for a very long time and it's still a joy to hear those lids "pop" when they seal!
If you've never canned before, water bath canning and simple recipes like the flower petal jelly below are a great place to start. I highly recommend getting a Ball preserving book, my favorites are all on this list here, to begin. You want to make sure that you are using safe and tested recipes and processing times - botulism isn't something to play around with but it also isn't an issue when you stick to safe and tested recipes.
If you're nervous, find yourself an experienced canner friend "in real life" or online, there's a fantastic canning group on Facebook called Canning and Preserving with Love that is adamant about only using safe methods and recipes. Most of us are more than happy to help you get started!
To ease your way into this fun and rewarding process, I have a free canning planner for you! Grab it at the link below.
Canning is also a valuable life skill to teach your children. While my boys prefer to eat what I can ;), they do help and are very familiar with the process. If they ever have their own harvest to put up, I'm confident they will know how to do so safely.
FREE CANNING PLANNER
Download our free Canning and Preserving Planner here: https://www.subscribepage.com/edgcanningplanner
FLOWER PETAL JELLY RECIPE
Yield: 5 half-pints
1 c. edible/organic flower petals, lightly packed
(such as rose, lavender, peony, or pansy)
3 c. white grape juice
1/4 c. lemon juice or lime juice
A few drops of food coloring (optional)
1 (1.75 oz) pkg regular powdered fruit pectin or 6 tbsp classic fruit pectin
4 c. sugar
*Optional: Add rose water and vanilla extract to finish filling the final 1/4 of the last cup of grape juice and add caviar from one vanilla bean.
Gently wash flower petals. Drain; place petals on paper towels and gently blot dry. Place the petals in an 8-10 qt. heavy pot. Add grape juice.
Bring juice mixture to boiling, stirring occasionally. Boil, uncovered for 5 minutes. Remove from heat. Cover, and let stand for 10 minutes.
Line a strainer or colander with a double layer of cheesecloth and set over a large bowl. Strain the petal mixture through the cheesecloth, pressing to extract all the juice. Measure 3 c. juice mixture, adding additional grape juice if necessary. Discard the petals.
In the same pot combine the juice mixture, lemon juice, and food coloring if desired. Stir in pectin. Bring to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon.
Ladle hot jelly into sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims, adjust lids, and screw bands fingertip tight.
Process filled jars in a boiling water bath canner 10 minutes (start timing when water returns to boiling). After processing, remove the lid from the canner and let the jars sit for 5 minutes. Remove jars from canner; cool on racks or towels.