{"id":53,"date":"2012-07-12T00:56:00","date_gmt":"2012-07-12T00:56:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2012\/07\/12\/rose-petal-ja\/"},"modified":"2026-03-02T05:26:26","modified_gmt":"2026-03-01T22:26:26","slug":"rose-petal-ja","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2012\/07\/rose-petal-ja.html","title":{"rendered":"Rose Petal Jam"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: center;\"><\/div>\n<p>One of my favorite things about spring and summer is cooking with flowers, so, when my roses started to bloom, I began collecting petals.<\/p>\n<p>I used some of my own, some from a friend and purchased some dried culinary blooms.\u00a0 I used a combination of varieties and an approximation of this recipe and was rewarded with a pint of jewel-colored, fragrant rose-flavored jelly.<\/p>\n<p><b>Rose Petal Jelly<\/b><\/p>\n<p>1 3\/4 cups water<br \/>\n1 oz rose petals<br \/>\n1 tablespoon lemon juice<br \/>\n2 tablespoons powdered pectin<br \/>\n1 cup sugar<\/p>\n<p>In a medium saucepan, bring water up to a rolling boil. Add rose petals and boil 1 minute.\u00a0 Cover the saucepan, turn the heat off, and steep the rose petals 30 minutes.\u00a0 Strain the water through a cheesecloth-lined sieve, making sure to wring the cheesecloth to squeeze all the liquid from the petals. Transfer the rose water back to the saucepan.<\/p>\n<p>Stir in the lemon juice, then whisk in the pectin and sugar until dissolved.\u00a0 Bring to a boil on high heat and boil 5 minutes, stirring frequently.\u00a0 Pour into sterile jars and allow to cool to room temperature. Store refrigerated.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of my favorite things about spring and summer is cooking with flowers, so, when my roses started to bloom, I began collecting petals. I used some of my own, some from a friend and purchased some dried culinary blooms.\u00a0 I used a combination of&nbsp;<a class=\"read-more\" href=\"https:\/\/www.sunandsalt.net\/index.php\/2012\/07\/rose-petal-ja.html\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[2,13,21],"class_list":["post-53","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-breakfast","tag-condiments","tag-tea"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=53"}],"version-history":[{"count":5,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/53\/revisions"}],"predecessor-version":[{"id":1117,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/53\/revisions\/1117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/549"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=53"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=53"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}