January in Phoenix is rose pruning time, and my gorgeous Evelyn Rose still has a few blooms on it. What better way to preserve and honor its beauty than to make Rose Wine Preserves. Even the name evokes romance — which also is fitting as we usher in February! I love how nature flows. Of course you can make these preserves anytime of year, just make sure that you use organically grown roses so that you aren’t putting pesticides into your jelly. Growing your own ensures that. I wouldn’t even have this beauty if I hadn’t seen it here at SweetLifeGarden. Thanks Jill!
The color of your roses will tint the preserves (mine has a very pale blush color), and the fragrance will be noted in the taste. This is seriously the most elegant jelly you will ever experience.
After making this batch I came home to my daughter and her friends having eaten half a jar. They said it was the best jelly ever! – Don’t worry about the alcohol content, it is safe to give to children since it will evaporate during cooking.
Rose Wine Preserves: Day 1
Pull the petals of of your roses and place them in a quart jar, the more the merrier. I only had two big roses
Rose Wine Preserves: Day 2
Prep your area
The first thing you want to do when getting ready to make the jelly is to set up your area. This means having a sink full of hot soapy water, a tea kettle or pan with boiling water, and your canner half full of water at the point of boiling. Place a dish towel on the counter next to the stove. This is where you will be placing the hot jars. I also like to have the sugar measured into a bowl.
When ready to make jelly, pour the contents of the jar through a strainer into a 6 or 8 quart saucepan. This should 3 cups.
Note: I tried adding chopped petals to a few jars, but they all floated to the top.
Cover and bring to a boil over high heat. Process 15 minutes at altitudes above 1000 ft.
When time is up, place on a towel on the counter to cool. Don’t tighten the lids.
Rose Wine Preserves
- 3 cups white wine (any kind you like, I used a cheap Pino Grigio because I love its fresh taste)
- organic rose petals (two or three large roses or several smaller ones)
- 1 box of powdered pectin
- 4 cups granulated sugar
- Pull the petals off of your roses and place them in a quart jar
- Pour the wine over the petals and cover.
- Place the jar in a sunny location to steep for 24 hours or so (bring it inside if it is cold at night)
- When ready to make jelly, pour the contents of the jar through a strainer into a 6 or 8 quart saucepan.
- Add the pectin, and turn heat to high. Stir continually until boiling.
- Stir in the sugar and bring to a boil. Boil for exactly 1 minute, stirring constantly.
- Remove from heat and ladle into hot, clean jars, leaving 1/4 inch headspace.
- Wipe the rims, place lids and rings on, tightening only slightly.
- Place jars into a simmering canner making sure there is 2 inches of water above the jars. (have a pan of boiling water available to pour into the canner if it isn’t high enough.)
- Cover and bring to a boil over high heat. Process 15 minutes at altitudes above 1000 ft (Phoenix is 1,086 ft above sea level).
- When time is up, place on a towel on the counter to cool. Don’t tighten the lids.
Use your jelly for delicate tea sandwiches, or spooned over various cheeses for an elegant cracker appetizer.
This recipe also works well with any edible flower. I have made it using an assortment of flowers from my garden and it was delicious.