Jams & Preserves
Jams and Preserves by Anneka Manning. Published by Thunder Bay Press.
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Chop the apples and put them in a pan with 4 cups water. Cook over a low heat for 45 minutes, or until the apples have broken down into a purée. Place a jelly strainer bag in a bowl, cover with boiling water, then drain and suspend the bag over a large heatproof bowl.
Ladle the purée into the bag. Do not push the fruit through the bag or the jelly will become cloudy. Cover the top of the bag loosely with a clean dish towel, without touching the fruit mixture. Allow the mixture to drip through the bag overnight, or until there is no liquid dripping through the cloth.
Put two small plates in the freezer for testing purposes (you may not need the second plate). Pull the petals off the roses and wash them gently in cold water. Discard the pulp and measure the liquid. Pour the liquid into a large pan and add 1 1/3 cups warmed sugar for every 2 1/2 cups liquid. Stir over a low heat until all the sugar has dissolved. Bring to a boil and boil, stirring mixture frequently, for 5-10 minutes. Skim off any scum during cooking with a slotted spoon. Start testing for setting point.
Remove from the heat, place a little jelly on one of the cold plates, then place in the freezer for 30 seconds. A skin will form on the surface and the jelly will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface. Stir in rose petals and rose water, then let cool slightly until the jelly is beginning to set (this will ensure that the rose petals are suspended in the jelly).
Pour the jelly down the sides of clean, warm jars and seal. Turn the jars upside down for 10 minutes, then slowly invert them to disperse the petals evenly. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for up to 6 weeks.