Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Flower Petal Jelly
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Edible flowers add beauty to all kinds of foods including this lightly sweet jelly. Make sure to only use known edible flowers and wash them well before using.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 1/4 cups rose petals or any edible flower petals
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals
directions
Remove bitter white nail of all the rose petals. Rinse petals and pat dry.
Bring the 3 1/4 cups petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.
Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan, mixing well. Bring to a boil. Boil for 1 minute, stirring occasionally.
Add remaining 3 cups sugar and mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute, then remove from heat.
Place remaining 1/4 cup rose petals into hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace. Seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.
NOTE: Rose of Sharon makes a great jelly, as does Tuberous Begonia. Same recipe, different petals.
added by
gourmetchris1
nutrition data
Nutritional data has not been calculated yet.
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