Rose Jelly *Midsummer Night's Dream*

Ingredients for 1 servings:

• 1 liter of wine (good rosé or white wine)
• 50 ml rose water
• 1 kg gelling sugar 2:1
• 150 ml lemon juice
• 300 ml apple juice, clear
• ½ vanilla pod(s)
• 4 liters of flowers, fragrant, unsprayed rose petals

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

On a beautiful summer day, early in the morning, before the sun has kissed them awake and when their fragrance is at its most intense, I pick the fully bloomed rose petals. I loosely fill a bowl with a capacity of about 4 liters. I carefully wash the plucked petals in a bowl of lukewarm water and then dry them in a salad spinner. I then carefully place the petals in a large saucepan, pour the good wine and rose water over them, add the gelling sugar, and stir everything gently. Then the roses are allowed to slumber, well covered, in a cool place until the next day, awaiting their grand entrance. The next day, I slit open the vanilla pod, carefully scrape out the seeds, cut the pod into small pieces, and use them to delight the rose petals. I then add the freshly squeezed lemon juice, strained through a tea strainer, and the apple juice. Bring the mixture to a boil and simmer for 4 minutes, stirring constantly. Then I test for settling. If it sets well, I strain the fragrant mixture and press down the rose petals firmly with a spoon so that they release all their aroma and fragrance into the jelly. I then pour the jelly back into the saucepan through a fine sieve; it is now completely clear. After briefly boiling, I pour it into well-rinsed jars, seal them, and let them cool. Sometimes I also add a few freshly picked flower petals to the jar before adding the jelly. The jelly has a wonderful fragrance and aroma and is perfect for more than just Sunday bread. It’s also delicious in quark, yogurt, in cakes or Swiss rolls, for example, with vanilla cream, and of course also makes a very welcome gift. Tautropfen rose water (available from organic or health food stores) is the best for me, as it’s a genuine distillate of the Damask rose. If, like me, you make the jelly primarily from the Rose de Resht (Damask rose), it’s simply perfect! I’ve also tried rose water from the pharmacy, but that’s not as good, as it’s usually a mixture of water and rose oil.