honey vanilla rose marsala wine jelly

How To Make honey vanilla rose marsala wine jelly

• Step 1
  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.
• Step 2
  Bring to a boil and continue until water level has reduced to half.
• Step 3
  Strain out petals. Return rose water to sauce pan.
• Step 4
  Add wine. Boil until reduced by a third. This should be about two cups liquid.
• Step 5
  Add vanilla, coconut sugar, molasses, and honey. Maintain a rolling boil while briskly whisking for 3 minutes.
• Step 6
  While whisking at a boil, add sure gel. Continue to whisk at this temperature for another two minutes.
• Step 7
  Lower heat to simmer. Allow to reduce until liquid is about one cup.
• Step 8
  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.
• Step 9
  Serve. Refrigerate after opening.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!