Rosa Rugosa Rose Petal Jelly
After capturing the life cycle of the rosa rugosa and documenting it throughout the year in the early stages of GMG I thought it would be cool to film a segment of how the Rosa Rugosa Rose Hips are made into rose hip jelly. Having neither the time this time of year to tape her or the cooking skills on any level to do it myself who else would I turn to but my sister Felicia?
What I didn’t know is that people not only made jelly from the rose hips (the round fruit that is left after the petals drop), but also the rosa rugosa petals. She made both for entry into the Topsfield Fair. When you enter a canning product you have to include a recipe sheet and the instructions are very specific for what they want and how you put them into certain classes. We added a 25 picture collage of the Rosa Rugosa Life Cycle on the recipe sheet to give our entry a little extra punch.
Felicia is going to tape a segment on how to make it with Gianni Gallo and Joe Langhan for The Gloucester Times Recipe On Demand. So look for that soon.
2 cups water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 1/2 cups rosa rugosa petal infused sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water