Vegan Rose Jelly
The inspo for this recipe came from one of my awesome friends from junior high. He posted about a delicious-looking rose petal preserve, that got me thinking that I could recreate it, in vegan form using agar agar.
Agar comes from algae and is therefore a vegan alternative to gelatin, which comes from ground up animal hooves. It's used in Asian desserts and according to Wikipedia, "can be used as a laxative, an appetite suppressant...a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics."
I've never worked with it before so it was a bit of an experiment, but I'm definitely pleased with the results and am excited that I can have a taste of floral summertime all year round with this jam. I used dried food grade roses and am contemplating trying this with other dried flowers and herbs such as lavender or hibiscus. Stay tuned for an update and read on below for the recipe.
In a saucepan, bring rose petals to a boil on medium high heat in 1.5 cups of water. Let boil for five minutes.
Strain the rose petals from the liquid. Use a spoon to press all of the liquid out of the petals.
Add one cup of water to the rose petal liquid.
Return rose liquid to the stove, add agave and optional vanilla extract.
Bring to a boil again over medium high heat and slowly stir in agar agar powder, making sure that it doesn't clump in the mixture.
Boil for about 5 minutes, stirring constantly.
Remove from heat and allow to cool slightly.
Transfer to a clean, sterile jar and let it cool completely before putting on the lid and storing in the fridge. *Note: If there’s clumps of agar in your preserves, pour it into the jar over a sieve.
Note: Agar can vary from brand to brand, so you might have to play with the ratio of how much you use for your preserves.
Want a little more sweetness in your life? Try my Vegan Cacao Sheet Pan Cake or healthier Chocolate Covered Strawberries.
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