For the rose petal jelly, steep dried rose petals, ginger cut into pieces, sparkling wine, water and lemon juice overnight. The next day, boil to boiling point, then let cool.
Remove the ginger pieces and boil everything with 620 g sugar. Mix apple pectin well with remaining 20 g sugar and add slowly. Simmer for a few minutes, stirring constantly.
Then fill the rose petal jelly into sterile jars and seal.
Preparation Tip:
Rose petal jelly goes wonderfully with cheese, cold meat, on bread and as a pie filling.
