Honey Vanilla Rose Marsala Wine Jelly

Tiffany Bannworth


This is a distigushed jelly that is wonderful in time for autumn.

The recipe renders one cup of jelly.


★★★★★ 1 vote

one cup
5 Min
15 Min


  • 4 c
  • 1/2 c
    dried rose petals
  • 5 Tbsp
    wildflower honey
  • 1 c
  • 1 Tbsp
    madagascar vanilla
  • 3 Tbsp
    coconut sugar or dark brown sugar
  • 1/2 tsp
    dark molasses
  • 1 1/2 Tbsp
    sure gel

How to Make Honey Vanilla Rose Marsala Wine Jelly


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

Printable Recipe Card

About Honey Vanilla Rose Marsala Wine Jelly

Course/Dish: Jams & Jellies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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