step by step guide to make super quick homemade White peach and rose petal jelly

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White peach and rose petal jelly. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White peach and rose petal jelly is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White peach and rose petal jelly is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 4 lemons
  • 8 (about 1kg) just-ripe white peaches, halved, stoned, coarsely chopped
  • 2 (about 250g) granny smith apples, chopped
  • 2 cups rose petals (insecticide free)
  • 8 cups (2 litres) water
  • 3 cups (675g) white sugar

Method

  • Step 1
    Cut the lemons in half. Juice the lemons, reserving the seeds – you will need 3/4 cup (185ml) of juice. Combine the lemon juice and seeds, peaches, apple, rose petals and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour.
  • Step 2
    Line a large sieve or colander with 2 large pieces of muslin or clean kitchen wipes. Place over a large bowl. Spoon the peach mixture into the sieve. Set aside for 6 hours to drain. You should have 4 cups (1 litre) of liquid.
  • Step 3
    Discard the peach pulp. Place the reserved peach liquid and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase the heat to medium-high and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 1 hour or until jelly reaches setting point. (To test when jelly is set, place a saucer in the freezer. Remove the jelly from the heat and place a spoonful of hot jelly onto the chilled saucer. Return to the freezer for 1 minute. Run your finger through the jelly to test if it wrinkles and jells. If it doesn’t, return to the heat for a further 5 minutes then repeat the test.)
  • Step 4
    Remove from heat and set aside for 5 minutes to cool slightly. Use a sterilised metal spoon to skim any scum from the surface. Pour evenly among four sterilised preserving jars. Seal immediately and turn upside down for 2 minutes. Turn upright. Set aside to cool completely. Label and date. Serve with croissants or scones, if desired.

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