Jams & Jellies
Honey Vanilla Rose Marsala Wine Jelly
coconut sugar or dark brown sugar
1In 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.
2Bring to a boil and continue until water level has reduced to half.
3Strain out petals. Return rose water to sauce pan.
4Add wine. Boil until reduced by a third. This should be about two cups liquid.
5Add vanilla, coconut sugar, molasses, and honey. Maintain a rolling boil while briskly whisking for 3 minutes.
6While whisking at a boil, add sure gel. Continue to whisk at this temperature for another two minutes.
7Lower heat to simmer. Allow to reduce until liquid is about one cup.
8Pour 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.
9Serve. Refrigerate after opening.