Rose Jelly
6 servings
30 minutes
Rose jelly is an exquisite and fragrant dessert filled with delicate floral notes. This recipe comes from European cuisine, where the refinement of taste and aesthetics are valued. Rose petals are infused with apple juice and white wine, revealing their gentle bouquet further refreshed by lemon juice. Gelling sugar creates a velvety texture, while the added petals make it not only tasty but also visually captivating. This jelly pairs perfectly with morning tea, pastries or light desserts. It can be served as a festive treat or enjoyed in solitude while immersing oneself in an atmosphere of elegance and romance. The taste is subtle with floral and fruity undertones, slightly tart due to the wine yet gentle overall. It's an ideal choice for those seeking refined pleasure.
1
In the evening, pluck the petals, wash, dry, and chop them coarsely. Leave to infuse overnight in a cool place.
- Dried rosebuds: 8 pieces
2
The next day, strain the liquid through a sieve into a large pot. Add gelling sugar, lemon juice, and 0.5 liters of water. Bring to a boil over high heat. Cook for at least another minute, stirring constantly.
- Jam sugar (with pectin): 1 kg
- Lemon juice: 4 tablespoons
- Apple juice: 0.25 l
3
Place the jelly in clean jars and add a few petals. Seal with 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.
- Dried rosebuds: 8 pieces
