Tracy Rutherford's cinnamon and rose petal jelly

2 kg green apples, washed
1/4 cup (60 ml) lemon juice
1 cinnamon stick
2-3 cups (440g-550g) sugar
10 drops pink food colouring (optional)
2 teaspoons rose flower water
1 cup (tightly packed) unsprayed rose petals

1. Chop the apples into 3cm chunks, and place into a large saucepan (cores, skin, pips and all) with the lemon juice, cinnamon stick and 1.5 litres water. Bring to the boil, reduce the heat to low and simmer for about 45 minutes, until very soft. Stir occasionally to break up any lumps.

2. Place a piece of muslin into a bowl and cover with boiling water. Drain, cool and squeeze out. Line a colander (non-aluminium) with the muslin, and stand over a large pan. Make sure that the size of the colander and pan are such that when the liquid collects in the pan, it is well clear of the base of the colander. 

3. Pour the apple mixture into the muslin, and cover with loosely with plastic wrap or a clean tea towel. Leave to stand for at least 12 hours, or overnight. The liquid should slowly drip through the muslin into the jug. Don’t press or squeeze the mixture.

4. The next day, place 2 saucers into the freezer. Measure the liquid and place into a large saucepan. Add 3/4 cup of sugar for each cup of liquid.  Stir over low heat without boiling until the sugar has dissolved. Bring to the boil, and boil over medium high heat without stirring. Use a large metal spoon to skim froth from the surface as it collects. After about 20 minutes, test if the mixture is set by spooning a little onto one of the cold saucers. Place into the fridge for a couple of minutes to cool, then push with your fingertip. If the mixture wrinkles, it is ready. If not, boil a little longer and retest. The time will vary depending on the fruit and the rate of boiling.

5. Stir the rose flower water and pink food colouring into the mixture. Add the rose petals, stir to combine, then stand for about 10 minutes. Transfer to a jug, and pour slowly (to avoid bubbles forming) into warm, sterilised jars. Seal, label and date. Store in a cool dark place for up to 6 months. Once opened, store in the fridge for up to 6 weeks.

Recipe and styling by Tracy Rutherford; photo by Steve Brown    

Copyright CTC Productions 2011