Rose jelly

Rose jelly

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

These can be served with dishes, such as fried fish, game, meat, chicken or vegetable gratins, or added to gravies. In Sweden lingon sylt is eaten much as ketchup or mustard is in other cultures.

Ingredients

Quantity Ingredient
1 litre tightly packed rose petals
1 litre water
40g powdered pectin
or 10 teaspoons liquid pectin
1kg caster sugar
2 lemon, juiced

Method

  1. Gently rinse and drain the rose petals. Bring the water to the boil, add the petals, cover and boil for 15 minutes. Put the petals in a jelly bag or muslin-lined sieve over a large bowl and strain overnight. Do not press the bag or the jelly will be cloudy.
  2. The next day, measure the liquid (discard the petals) and make it up to 1 litre with cold water. Pour the liquid into a clean pan. Mix the powdered pectin with 2 Tbsp of the sugar and whisk it into the cold liquid (if using liquid pectin, just add it to the liquid). Bring to the boil over a medium-high heat, stirring. Add the lemon juice and remaining sugar and bring to the boil again, stirring. Boil over a medium-high heat for 8–10 minutes.
  3. Pour into warmed, sterilized jars and seal.
Tags:
Scandinavian
Danish
Swedish
comfort food
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