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Rosa Rugosa Roses are from the wild plum bush and make a jelly that has a unique taste and is full of vitamin C. - See more at: http://cook123.com/recipes/Rosa-Rugos...

Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes.

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TRANSCRIPT:
Here I have a rosa rugosa shrub. My brother, Joey, from Good Morning Gloucester has tracked this particular rosebush for some time now. He has beautiful photographs up on his blog.

So I did some research and I found that from this one bush you could make two different types of jelly. From the actual rose petals you could produce a jelly. And from the actual rose hips that are ground off the same shrub in late summer, early fall, you could make another jelly. So kind of cool that one plant, you can get two jellies from that taste totally different.

Here is the rose petal jelly. And you can see it's a beautiful rose color. And right here I made the rose hip jelly, which is very different in color and very different taste.

So here we have a rose from the rosa rugosa shrub. And in the center you'll see this beautiful yellow color. We want to be careful. They come off very easily. But you're just going to gently pull the petals off.

Here I have a mason jar. First, you want to start with a layer of sugar. This is just regular granulated sugar. Take some petals and toss them in.

Now, when you make this, I would let it sit at least overnight. Two or three days is perfect. Every once in and a while you just want to give it a shake. You just want to cover it. So you put a cover on this. Let it sit for a day or two.

So here we have some rose hips that my kids picked. And what you're looking for when you pick the rose hips is this beautiful orange, red color. They can't be too soft. If they're soft, it means that they're really ripe.

So it's kind of tricky. You want them firm but not mushy. They can be slightly, slightly tender.

I'm just going to cut them. And you're going to cut this top off. And then you're going to cut it in half. And inside you can see there are a lot of seeds.

To get the speeds out, scraping them with your fingertip under running water really helps the process go along a lot faster. So in a pot you're going to add six cups of water and eight cups of cleaned rose hips. Place it on you cook top. Bring it to a boil and then turn the heat down, cover it, and simmer it for an hour and a half until the rose hips become tender. This is the product that you'll have after you have done that.
See more at: http://cook123.com/recipes/Rosa-Rugos...