Rose Apple Jelly
A delicate pale-pink jelly made from fragrant rose apples — lightly floral and wonderful on bread or scones.
⏱️ Prep: 20 min🔥 Cook: 60 min👥 Serves 12📊 Medium
Featured Fruits
🥘 Ingredients
- •2 lb rose apples (Syzygium jambos), washed and chopped
- •4 cups water
- •3 cups sugar
- •Juice of 1 lime
- •2 tbsp lemon juice
📝 Instructions
- 1Chop the rose apples (keep cores and seeds — their pectin helps the jelly set).
- 2Simmer the chopped fruit in water for 25 minutes until soft.
- 3Strain through a jelly bag or fine cloth overnight, collecting the clear liquid.
- 4Measure 4 cups of rose apple liquid. Bring to a boil with the sugar and juices.
- 5Boil rapidly until it reaches the jelly stage (about 220°F / 105°C), skimming foam.
- 6Test for set on a cold plate. Ladle into sterilised jars and seal.
- 7Cool completely before storing. The jelly is pale pink and delicately floral.
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