John Myers
Ingredients for 1 servings:
- 750 ml apple juice, clear
- 500 g gelling sugar, 2:1
- 15 leaves of fragrant roses
- 30 saffron threads (approx. 0.1 g)
- 3 tsp rose water
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
for approx. 6 glasses of 200 ml each
Mix the gelling sugar and apple juice in a saucepan, heat while stirring, and bring to a rolling boil for three minutes according to the package instructions. Divide the rose petals among the prepared jars, add five saffron threads and half a teaspoon of rose water to each jar. Immediately pour the cooked jelly over the jelly and close the jars with the lids. Turn upside down and let it rest for about five minutes. Then briefly rotate the jars so that the saffron threads and rose petals are evenly distributed. Note: Unsprayed scented rose petals from the garden can be used here. I’ve also seen them in the deli section of a delicatessen. I’ve also enjoyed giving this jelly as a somewhat unusual gift.
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