honey vanilla rose marsala wine jelly

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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