Regional Growing Guide: Coastal and Tropical South
Hot, hazy and humid describes much of the year in this region, where roses commence their first peak of bloom by Mother's Day, then continue budding out and blooming through December. While most of the rain comes during winter and early spring, fierce afternoon thunderstorms, nor-easters and even hurricanes may blow through during summer months. The soil may be acidic or sandy: amending with lime helps balance the pH, while compost provides nutrients and improves drainage. The best roses are heat tolerant and resist black spot: new roses often offer improved repeat blooming as well.
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Web site
Rose Pruning
Rose pruning can be a bewildering task for the new grower. The Pruning Methods Web site from Texas A&M makes it quite simple and provides great information on pruning many types of roses. Bookmark it for later reference! http://aggie-horticulture.tamu.edu/plantanswers/publications/roses/prune.html
Recipe - Rose Hip-Apple Jelly
Ingredients
3 quarts ripe rose hips, washed and trimmed
3 tart medium-size apples, cored and chopped
5 cups water
1 cup dry white wine
3 rounded teaspoons Fruit-Fresh or ascorbic acid or 3 tablespoons lemon juice
6-1/2 cups sugar
5 drops red food coloring (optional)
1 package (1-3/4 ounces) powdered Sure-Jell or other powdered fruit pectin
Preparation
Wash, air dry, trim, halve, and remove seeds from rose hips. Combine hips with apple, water, wine, and Fruit-Fresh in a large stainless steel or enamel pan. Boil until apple is soft and the hips begin to split, or about 15 to 20 minutes.
Crush apples and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain solids through a jelly bag. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups.
Return juice to a clean pan, add food coloring, if desired, and bring back to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell and bring back to a full boil (one that cannot be stopped by stirring).
Add sugar and bring back to another full boil. Stirring constantly, boil 1 to 2 minutes longer. Remove any foam as necessary.
Ladle into sterilized jars to within 1/4-inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes. Turn over and wait to hear the "pop." Label and date.
Makes seven half-pint jars.