Jams & Jellies
Honey Vanilla Rose Marsala Wine Jelly
Family Tested & Approved
coconut sugar or dark brown sugar
In a sauce pan, add water and rose petals. I only use petals from my garden which haven't any pesticides. You can all purchase some from a nature store which are intended for a culinary purpose.
Bring to a boil and continue until water level has reduced to half.
Strain out petals. Return rose water to sauce pan.
Add wine. Boil until reduced by a third. This should be about two cups liquid.
Add vanilla, coconut sugar, molasses, and honey. Maintain a rolling boil while briskly whisking for 3 minutes.
While whisking at a boil, add sure gel. Continue to whisk at this temperature for another two minutes.
Lower heat to simmer. Allow to reduce until liquid is about one cup.
Pour into a sterilized jar. Place lid on tightly. Invert jar upsidedown for 5 minutes. Then upright, and place in dark cabinet undisturbed for 24 hours.
Serve. Refrigerate after opening.