I discovered wild rose bushes around the property last year, and have wanted to make a batch of rose jelly.
I located one recipe for rose petal jelly:
http://seattletimes.nwsource.com/avantgo/2018223877.html
Instead I used another jelly recipe and substituted the rose petals.
Wild Rose Petal Jelly (5 - 8 oz. jars)
(adapted from Marcia Adam's Heirloom Recipes, Queen Anne's Lace Jelly)
4 cups water
1-2 cups wild rose petals (unsprayed)
1/4 cup organic lemon juice
1 box powdered pectin
3 1/2 cups plus 2 Tbsp. sugar
Pick wild rose petals and rinse off any debris.
Heat the water to a boil. Add rose petals, and remove from heat to steep the "tea."
Note: I left mine sit longer, but every recipe is different too.
Strain your "tea" using a few layers of cheesecloth. Discard the petals.
Place 3 cups of the tea into a 4-6 qt. cooking pot. Add pectin and lemon juice.
Bring to a boil, then add sugar (stir constantly).
Bring to a rolling boil and boil one minute (stirring constantly). Remove from heat and fill sterilized jars. Process in jars for 5 minutes.
Wild Red Clover Jelly: Use the same recipe, but for the "tea" use 4 cups of freshly (unsprayed) picked red clover heads. I've also picked these and kept them in the freezer until I am ready to make the jelly.
Wild White Clover Jelly: Use 4 cups of freshly (unsprayed) picked white clover heads. Use the same directions also.
Bring the water to a boil, add the clover heads, remove from heat and cover. Let steep overnight. Then follow the recipe the next day (straining out the clovers with cheesecloth first).
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