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Rose jelly

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Ingredients for 1 servings:

  • 700 g water
  • 2 tea bags (rosehip)
  • 50 g lemon juice
  • 100 g rose water
  • 1 kg gelling sugar 1:1

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

from rosehip tea

Boil the rosehip tea in water and let it steep for 5 minutes. Remove the tea bag and refill with water to 700 g. Add the lemon juice and rose water. Mix with 1 kg of gelling sugar. Boil for 4 minutes, then pour into jars. Caution: Do not use a 1:2 gelling sugar, or it won’t be sweet enough due to the lack of fructose in the fruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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