Rose Platter: A new Rose Petal Jelly!
One Kg. cooking apples
25 g. dark red rose petals
one pint (600 ml) water
juice of half lemon
Wash and roughly chop the apples, and put in a pan with the water and lemon juice. Bring to the boil and simmer gently until soft and pulpy. Strain through a jelly bag.
Remove the pale bases from old-fashioned, scented rose petals, rinse carefully and dry on absorbent kitchen paper or in a soft towel.
Pound the dried petals with 2 teaspoons of sugar until well broken up, put in a pan with one fourth pint (150 ml) water and simmer, covered, for about 15 minutes. Strain through a fine sieve, muslin or coffee filter.
Mix the apple and rose-petal juices, measure, and bring to the boil. Add 1 lb. of sugar, for each pint (750 g. of sugar to 11,) stir until dissolved, then boil rapidly until setting point. A drop of red colouring may be added, although this should be unnecessary with dark red petals!
From: Food from your garden. Reader’s Digest.