Growing up, jelly was considered all kinds of fancy. I remember bugging my parents and grandparents alike to get me those cute looking jellies whenever they went out. And then life happened, I grew up duly forgetting about Jelly. I don’t think it was the taste that appealed to me as much as the texture 🙂
For a long long time I was very hesitant to try out non-gelatin based stuff. If I had to set something up – like making Panna Cotta or No Bake Cheese Cake, I resorted to using gelatin. I was mildly surprised (read as shocked) to find out how gelatin is made and that put a stop to using it ever again in my kitchen. Recently when I wanted to make Jelly, I geared up all my courage to attempt it using Agar-Agar (owing to an epic failure few years ago). Again, I was surprised how easy it was to both use as well as set the jelly. Guess what I didn’t even have to refrigerate the jelly for it to set perfectly.
As I had my rose syrup handy, I used it to make some homemade rose jelly. Trust me, both the husband and I were like kids that day, not able to keep our hands off the jelly. It was fresh, light and had a beautiful flavor. The next time, I am planning to add in some fruits and natural flavors to enhance it further. Stay tuned to check out how I used my Rose Jelly 🙂
How to Make Natural Rose Jelly
📖 Recipe
Homemade Rose Jelly Recipe with Step by Step Pictures
1. In a bowl add 1½ cup of water and mix in ¼ cup of sugar. Mix well until the sugar is dissolved. 2. Add 2 tablespoon of rose syrup and mix well.
In another bowl, add 5 gms of agar-agar – cut into short/small strands.
Wash it in running water one or two times and squeeze off the excess water.
Now add ½ cup of sugar-rose syrup and heat it on low flame.
As the mixture comes to a boil, mix it well so that the agar-agar begins to melt.
Keep boiling it on low flame until agar-agar has completely dissolved.
Add this mixture to the remaining sugar syrup and mix well.
Immediately pour it into an aluminum tin and don’t disturb it for 20-30 mins.
Once the jelly has been set, carefully invert it into a plate and cut into desired shapes.
Serve as it is 🙂
Recipe Notes
You can find the rose syrup recipe here. With agar-agar, the mixture need not be refrigerated to be set. However if you want, chill it until it is set. If the color of the mixture is too pale, use few drops of pink or red food color. For natural colors, use beetroot juice. Adjust sugar quantity as per preference. It is important to mix the boiled agar-agar mixture with rest of the syrup quickly, else it will begin to set quickly right away.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
