Rose – Apple – Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 40 leaves roses (strongly scented and absolutely unsprayed / untreated)
- 0.5 liter ½ apple juice, (ideally freshly squeezed)
- 250 grams sugar
Print Recipe
Pin Recipe Instructions
- Separate the rose petals from the stem, briefly pour boiling water over them, then rinse in ice water and spread out on towels to let them dry slightly or spin dry briefly in a salad spinner.
- Bring the apple juice and sugar to the boil. Let it simmer for about 6 minutes and skim off the foam that forms. Add the rose petals and cook for about 3-4 minutes. Carry out a gelling test, if necessary boil further briefly, try again and if the gelling test has been passed, pour into jam jars immediately, close immediately and refrigerate for at least 2 days.
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