Skip to main content
Dessert

Rose Jelly

A clear apple jelly flavored with rose water and cochineal.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Apple and rose work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Rose Jelly

Ingredients

Directions

  1. Prepare a clear apple jelly according to your preferred method.

  2. Infuse cochineal in double distilled rose-water.

  3. Just before the final boiling, add the infused rose-water and the additional double-distilled rose-water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + rosetop 20% of all pairs
    Smell alikelow
    Cooked together235 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Clear apple jelly
Forms the base of the jelly and provides its set and clear body.
Cochineal-infused double distilled rose-water
Supplies the rose flavour and colour to the jelly.
Double-distilled rose-water
Adds more rose aroma to the jelly.

The step that matters

Adding the rose-water just before the final boiling. Rose-water is volatile, so its aroma fades with prolonged heat. Adding it just before the final boiling keeps more of the floral scent in the finished jelly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like