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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.