Damask Rose and Black Muscatel Grape Jelly

Preparation info

  • makes about

    1 kg

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

The juice of black grapes gives this jelly a sultry, dark red colour with an exquisite rose and muscatel flavour. The rose petals are best measured in a jug.


  • 1 or 2 large cooking apples
  • 1 litre/2 pints red grape juice


Wash and chop the apples and put them – including both the skin and the cores – in a saucepan and add enough water to cover them by an inch or so. Cook until the apple is almost soft, then add the stemmed grapes and cook until they too are soft. Mash the fruit to extract as much juice and pectin as possible and strain through a jelly bag for several hours or overnight.

Measure the liqui