Pluck the fragrant rose petals and pluck away or cut off the white / yellowish leaf base, as this tastes bitter with some types of roses. At least half of the rose petals should be red for the jelly to have a nice red color.
Put the rose petals in a saucepan, pour the rosé wine and water over them and bring to the boil. Simmer for 1 - 2 minutes, then put the saucepan aside and let the brew steep for about 20 minutes. Then pour the rose brew through a sieve, collect the juice, squeeze the cooked rose petals into the juice and then discard.
Now the brew can be put back into the pot in which the jelly is to be cooked. Add 2 tablespoons of freshly squeezed lemon juice. Pluck the remaining red rose petals and add them to the pot (the red petals are usually softer and more tender and therefore more pleasant to eat in jelly). Turn on the stove and as soon as the rose petals have settled a little in the brew, add the sugar. Bring the jelly to the boil, bring to the boil once, then simmer on reduced heat for about 4 minutes.
Finally, pour the jelly into jam jars that have been rinsed out or boiled with hot water. Screw the covers on tightly. Turn upside down for about 5 minutes, then put the jars back up and let them cool down.
It may take 1-2 days in a cool room for the jelly to become fully firm.
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