Rose Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   The day before, pluck petals from the flowers, wash, shake dry and chop coarsely. Bring juice and wine to the boil. Add the petals. Put the flower mixture in a cool place and let it stand overnight.

2. 2

   The next day, pour the flower mixture through a sieve into a large pot. Stir in jam sugar, lemon juice and 1⁄2 l water. Bring to the boil while stirring over high heat. Then stir constantly until at least

3. 3

   Cook for 3 minutes until bubbly.

4. 4

   Pour jelly immediately into clean twist-off jars. Spread some of the petals on the jelly to taste. Close the jars and place them on the lid for about 5 minutes. Turn them over and let them cool down.

5. 5

   Store jelly in a cool and dark place.