I love roses, especially the wild and antique varieties - those which have not been hybridized for perfectly straight stems and tea rose shapes and have lost their scents in the process. I have several varieties of these roses planted by our front porch.
It has been ten years or longer since we planted our roses. Some came with us from previous homes. I would have to consult a rose book to find their names again, as their tags are all long gone.
I was inspired after reading Our Forest Haven, whose owner wrote about the wild roses on her Alaska property and the tea she made with them.
I picked the petals off three unsprayed roses...
Boiled for five minutes, sweetened with a little honey... Rose tea is a treat.
Our next project, Rose Petal Jelly.
Rose Petal Jelly
1 cup fresh, fragrant, unsprayed rose petals
Juice of one lemon
2 ½ cups sugar
1 package powdered pectin
1 ½ cups water
Rose petals are best gathered in the morning. Cut off the white base on each clump of petals as it adds bitterness.
Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth. Gradually add sugar. Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly. Put it all back in the cleaned blender and stir until smooth. Pour into hot, sterile jars leaving 1/4- inch head space. Process 10 minutes in a boiling water bath, or freeze.
Linking with Blooming Tuesday.