Pacific NW Magazine is part of our local paper's Sunday publication. It almost always includes a food article, and I almost always want to jump right into the kitchen after reading the recipe. I tore the page with Rose Jelly out of the magazine and it sat on the counter, calling to me, for almost 48 hours before I had a chance to make a batch.
Rose Jelly can be made using any variety of unsprayed roses. The color of the petals will determine the color of the finished jelly.
I used roses that are mostly yellow with bit of pink at the ends of the petals. These roses were blooming the day we moved into this house and they have been a part of every summer since. The first thing to bud out in the spring, and the blooms keep coming all summer and fall. Winter will arrive and leave the bush with frozen buds.
This jelly, when eaten on a cold, grey, February day, will remind me of the special gifts of summer.
As soon as the red roses bloom I will give them a try. I wonder where I can find some peach petals that have not been sprayed?
Greg Atkinson is a wonderful chef and food writer. He has numerous cookbooks, but my favorite is At The Kitchen Table. A book more about the story of food than the food itself, although it includes some fine recipes.
Full text of the Rose Jelly can be found here and there are tons of different recipes on the web. Give it a try!