Recipe Rose Jelly
Preparation time:
1h + 12h of maceration
Ingredients
Number of persons: Several
Preparation
- Choose untreated garden roses. Cut the white base of the petals with scissors, as this part gives bitterness.
- Place the petals in a container. Sprinkle them with 50 cl of cold water. Leave them to macerate for 12 hours.
- The next day, in a jam basin, bring 15 cl of water to the boil with the sugar and the juice of a lemon. Cook until the syrup reaches a temperature between 105 and 107°C.
- Then add the petals with the maceration water and the juice of 2 lemons. Let the rose water cook for 35 to 40 minutes, stirring often.
- Check the cooking by carrying out the cold plate test. Pour a few drops onto a cold plate, tilt the plate and the jam should flow slowly.
- Finally, pour the jam into the Le Parfait jam jars, close them and turn them for 1 minute. Then put them right side up to let them cool.
