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honey vanilla rose marsala wine jelly

★★★★★ 1
a recipe by
Tiffany Bannworth
Cape Coral, FL

This is a distigushed jelly that is wonderful in time for autumn. The recipe renders one cup of jelly.

★★★★★ 1
serves one cup
prep time 5 Min
cook time 15 Min

Ingredients For honey vanilla rose marsala wine jelly

  • 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.

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