Rose Jelly
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
Rose Jelly
Ingredients
- Apple juice with pulp - 8 fl oz
- Rosebuds - 8 pieces
- Gelling Sugar - 2 lbs
- Dry White Wine - 8 fl oz
- Meyer Lemon Juice - 4 tablespoons
Step by Step guide
Step 1
In the evening, pick the petals, rinse, dry, and chop them coarsely. Leave to infuse overnight in a cool place.
Step 2
The next day, strain the liquid through a sieve into a large pot. Add the gelling sugar, lemon juice, and 500 ml of water. Bring to a boil over high heat. Cook for at least another minute, stirring constantly.
Step 3
Pour the jelly into clean jars and add a few petals. Seal using a canning machine. Place the jars upside down for about 5 minutes, then turn them over and let cool. Store the jelly in a cool, dark place.
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