Rose Jellies

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 200 g granulated sugar
  • 5 ml citric acid
  • 125 ml water
  • 45 g gelatin powder
  • 120 ml water
  • 250 g castor sugar
  • 200 g glucose
  • 10 ml boiling water
  • 10 g citric acid
  • 1 drop pink food colouring
  • 10 ml rose aroma


Make the coating sugar by combining the sugar and citric acid. Set aside for coating the finished jellies.

Hydrate the gelatin powder with the 125 ml water, while preparing 2 kidney trays, 16 cm × 20 cm each, with nonstick cooking spray.

Bring the 120 ml water, the sugar and glucose to the boil, until it reaches 118°C, then remove from the heat, add the gelatin mass and mix well.

Make a solution with the 10 ml boiling water and the citric acid – set aside.

Add 1 drop of pink colouring and the rose aroma to the gelatin mixture. Add the citric acid solution. Pour through a chinois (conical, fine-meshed sieve) into the prepared tray. Refrigerate until set, and roll the jellies in the coating sugar as needed.