There is a certain annoying hedgerow that I have to drive by near my house, and the owner has never trimmed it (even when asked), and the city isn't concerned about it. So to avoid having cars scratched up, I go cut it back when it gets ridiculous. The hedge includes a lot of Rose of Sharon. I decided to start eating that mofo. Rose of Sharon petals are also good raw in a salad for a colorful, mild nutty flavor.
Making this jelly was the exact same process as my other jellies. The Redbud jelly post has the full recipe if you're interested. The recipe takes 8 cups of petals. I suggest you add another half cup or so. You've got room in the quart jars used for steeping, so you might as well get as much color and flavor as you can. For Rose of Sharon, you want only the petals. Remove the green base and white pistil.
There are still more jelly foraging opportunities, and I do have plans to make other kinds later. I am hoping jelly will be a good bartering currency for me. These aren't your typical jelly flavors. Hopefully others can appreciate that.
Image credit: Cale Ruiz