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Rosehip blossom jelly

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Ingredients for 1 servings:

  • 100 g rose blossom(s), red or pink, from rose hip-forming roses
  • 1 liter of water
  • 1 lemon(s), cut into 8 slices
  • 500 g gelling sugar, 2:1
  • 1 tsp gelling agent, 3:1

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 15 minutes

Tastes as good as it smells! Serves 6.

Briefly wash the rosehip blossoms. Wash the lemon and slice them thinly. Place everything in a large bowl and pour over 1 liter of water. Let it steep for 24 hours. Weigh the blossoms down with a plate. Squeeze the blossoms and lemon slices. If necessary, pour through a small sieve. Measure out 1 liter and mix with the gelling sugar and gelling agent. Bring to a boil and simmer for 3-4 minutes. Pour the mixture into prepared jars while still hot. Depending on the intensity of the fragrance, you can collect more or fewer blossoms.

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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.

Rosehip blossom jelly

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