Rose petal jelly

Ingredients for 1 servings:

• 10 rose blossom(s), strongly scented
• 500 ml rosé wine, fruity, floral
• 500 ml water
• 2 tbsp lemon juice, freshly squeezed
• 4 rose blossoms (red, delicate)
• 1 kg sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 46 minutes

with delicate flowers

Pick the fragrant rose petals and remove or cut off the white/yellowish leaf base, as this can taste bitter in some rose varieties. At least half of the rose petals should be red for the jelly to have a beautiful red color. Place the rose petals in a saucepan, pour over the rosé wine and water, and bring to a boil. Simmer for 1-2 minutes, then set the pan aside and let the liquid steep for about 20 minutes. Pour the rose petals through a sieve, collecting the juice, and squeeze the cooked rose petals into the juice, then discard it. The liquid can now be returned to the saucepan in which the jelly is to be cooked. Add 2 tablespoons of freshly squeezed lemon juice. Pick off the remaining red rose petals and add them to the pan (the red petals are usually softer and more tender, making them more pleasant to eat in the jelly). Turn on the heat and, once the rose petals have been able to soak in the liquid for a while, add the sugar. Bring the jelly to a boil, bring to a rapid boil, then reduce the heat to low and simmer for about 4 minutes. Finally, pour the jelly into hot, rinsed or boiled jam jars. Screw the lids on tightly. Turn the jars upside down for about 5 minutes, then turn the jars upside down and let them cool. It may take 1-2 days in a cool room for the jelly to set.