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 –
Detailed step by step picture tutorial to make homemade rose jelly –
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 tbsp of rose syrup and mix well.
3. In another bowl, add 5 gms of agar-agar – cut into short/small strands.
4. Wash it in running water one or two times and squeeze off the excess water.
5. Now add ½ cup of sugar-rose syrup and heat it on low flame.
6. As the mixture comes to a boil, mix it well so that the agar-agar begins to melt.
7. Keep boiling it on low flame until agar-agar has completely dissolved.
8. Add this mixture to the remaining sugar syrup and mix well.
9. Immediately pour it into an aluminum tin and don’t disturb it for 20-30 mins.
10. Once the jelly has been set, carefully invert it into a plate and cut into desired shapes.
11. Serve as it is 🙂
- 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.