The recent, very vicious hailstorm we suffered here in the north part of the city a couple of evenings ago, and the heat (long overdue!) that has followed has ended the bloom period of the wild roses (Alberta’s provincial flower, Rosa acicularis), which shine in the cooler, wetter days of June. Last weekend, before all the crazy weather hit, I decided it was time to finally try making wild rose petal jelly. It’s been high on the list of my canning priorities for quite awhile, but, for one reason or another during the past few summers, I’ve missed the window for gathering fresh, dark, fragrant petals. A short early morning hike in a nearby wooded area and a quick trip to the grocery store to pick up some liquid pectin, and I was ready to go!
I used this super-simple recipe from the blog Wood Ridge Homestead in the Shenandoah Valley, and the results were supremely delicious! (I would recommend skimming the batch before putting it into the jars to make sure your jelly is as clear as possible).
Biscuits and tea and roses, anyone? One taste of this delightful summer treat and it will make you forget that your veggies in the community garden plot are now hail-hammered mulch! (Well, perhaps not…but I have more seed and time enough to plant more crops – and to plan a system for covering my plants in the future). 🙂
Have you ever made rose petal jelly? What about rose hip jam? That’s on my list for late summer canning!
- A sure sign of summer: rose petal jelly (seattletimes.nwsource.com)
- Rose is a rose and culinary delight (utsandiego.com)
- Wild rose extravaganza (Flowery Prose)
- Book review: Growing roses in Calgary (Flowery Prose)
- A whole lot of Rosie (Edible Things) – more yummies to make with rose petals!
- Rose petal granola (101 Cookbooks) – sounds delicious!
- They called me the Wild Rose (Edible Things) – rose petal jelly sans storebought pectin!