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


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.

About this Recipe

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