| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Dozen fresh roses ( 2 quarts fresh petals,loosely packed) and insecticide free!! |
| 1 |
qt |
Boiling water |
| 4 |
c |
Sugar |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
1. Remove the petals from the roses and place in a large bowl. Add boiling
water, cover and steep for 20 min. or until all the colour is out of the
petals.
2. Strain the liquid into a shallow wide pan. Add the sugar and the lemon
juice.
3. Cook over medium heat, stirring constantly, until the sugar is dissolved
and the mixture comes to a full rolling boil. Maintain the full rolling
boil until the mixture gives a jelly test ( two drops form on the side of a
metal spoon, then flow together. Skim.
4. Pour into hot sterilized jars and cap.
>From The New York Times Cookbook pub.1961
I can't imagine using 3 doz. roses this way. The jelly does have a romantic
sound to it though - it would probably be good on those scones and clotted
cream we have been hearing about. That was my favourite food when we lived
in England (Pinner,Middx) and probably the direct cause of putting on
several extra pounds. But oh so good!! Posted to FOODWINE Digest by Dave
Bianco <dbianco@IGS.NET> on Aug 3, 1997
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