Slow Cooker Rose Jelly
A clear, ruby-red rose jelly made in the slow cooker with fragrant edible rose petals, sugar, lemon, and pectin. Floral, lightly sweet, and naturally vegan.
Equipment
- Slow cooker
- Fine-mesh sieve or cheesecloth
- Saucepan
- Sterilized glass jars with lids
Ingredients
- 12+ pieces fragrant edible roses petals only, white bases trimmed
- 4 cups water
- 4 cups jelly sugar
- ¼ cup lemon juice
- 1 packet fruit pectin 1.75 oz, or as directed on the package
Instructions
- Rinse the rose petals gently and trim off the bitter white bases.
- Place the petals and water in the slow cooker. Cover and cook on low for 2 to 3 hours until the water is fragrant and lightly colored.
- Strain the infusion through a fine sieve or cheesecloth, pressing the petals to extract all the liquid. Discard the petals.
- Pour the rose infusion into a saucepan and stir in the lemon juice; the color will brighten to pink. Stir in the pectin and bring to a rolling boil.
- Add the sugar all at once, return to a hard boil, and boil for 1 minute, stirring constantly.
- Test the set on a cold plate, then ladle the hot jelly into sterilized jars, seal, and cool.
Notes
Use only fragrant, pesticide-free roses. Sealed jars keep up to 12 months; refrigerate after opening and use within 3 to 4 weeks. Pectin amounts vary by brand, so follow your package.