This year I’ve decided to turn the abundance of roses in our garden into homemade Rose Vodka and Rose Petal Jelly.
When we moved to our current home two years ago we were delighted with the idea of all the mature fruit trees dotted about the place. The entire street was built on land which had been a commercial orchard for generations and when the original owner bought the place off-plan in 1947 he asked for as many fruit trees to be kept as possible. So we now have ten apple trees and four pear trees, as well as an enormous plum and quince trees, and a twenty-foot hedge of blackberries. How lovely we thought, blissfully unaware of just how much fruit we would be left trying to jar, freeze and generally re-distribute each year. I have no idea how many bushels there are in a full pram of apples, but every year we have friends and family pitching up to cart away fruit in all manners of transport. Those who won’t take fruit to make their own preserves end up with jars of the concoctions we come up instead.
But a few weeks ago my husband decided this is all about to change. Instead of giving away jars of my jam and applesauce, this year we’re going to be all about cider and champagne perry (or pear cider). As soon as I stopped imagining the sound of glass exploding in the garage, I thought, why not? Suddenly I was looking at the rest of the garden through potentially bleary eyes as well. Take the bountiful rose bushes dotted about the place, for example. Suddenly they reminded me of a rather wonderful evening we’d spent in the spectacular Loos Bar in Vienna drinking Rose Petal Champagne Cocktail.
Can you guess where I’m going with these rose petals?
A quick google later, and I found the following Rose Vodka recipe.
According to Jagendorf, originally from his host in Zahedan, Persia.
[Best if started early in June]
Pick a dozen or two highly scented roses. Pick them early in the morning, before the sun has drawn out the perfume. Don’t pick them the day after a rain. Separate the petals and remove the white and yellow parts from the ends, the stamen region. Be sure the petals are dry, then put them into a glass half-gallon or gallon jar and pour a quart of neutral spirits over them. Cover well and put in a dark place. Stir once or twice a week for about four weeks.
Then take another dozen scented roses and remove the white and yellow parts from the petals. Dissolve 3 cups sugar in 2 cups water in an enamel pot with a well-fitting cover, and put the rose petals into the liquid. Cover the pot, and bring to a boil, then let simmer gently for an hour. Strain both the rose-petal brandy and the rose-petal syrup into a suitable jar, so that the two blend. Cover lightly for about 12 hours, then bottle. Cork well.
On the basis that if it’s good enough for Persian myths and legends, it’s bound to be delightful, off to work I went. I had to dead-head the roses anyway, so I ended up picking well over the two dozen required for the recipe, and then went through sorting the heavily scented from the surprisingly bland. I then followed the recipe above to the stash it in the cupboard stage, and looked around for something to do with the remaining roses. Since I absolutely love Rose Petal Jelly, but hate the fact that it is roughly four times the price of all other jams and preserves, I thought how hard can it be to make my own?
The recipe I chose was from Joanna’s Food Blog and while, as you can see from the photo, things happened just as she predicted in terms of the colour changing from sludge brown to lovely pink with the addition of the lemon juice.
But while the end results were pleasingly pink, the flavour wasn’t nearly as intense as I had hoped. 
Fortunately, it’s no real hardship to try again with another recipe, especially when the kitchen smells more like a rose garden than the rose garden itself while it’s all bubbling away.
I’ll let you know how the vodka turns out in a few weeks’ time. In the meantime, any suggestions for alternative Rose Petal Jelly recipes, or indeed rose recipes in general, gratefully received.