Pluck off the fragrant rose blossoms and pluck away or cut off the white/yellowish leaf base, as this tastes bitter in some rose varieties. At least half of the rose blossoms should be red to give the jelly a nice red color. Place the rose petals in a pot, pour the rosé wine and water over them and bring to a boil.
Simmer for 1 – 2 minutes, then set the pot aside and let the broth steep for about 20 minutes. Then pour the rose decoction through a sieve, collect the juice, squeeze the cooked rose petals still in the juice and then discard.
Now the decoction can be put back into the pot where the jelly is to be cooked. Add 2 tablespoons of freshly squeezed lemon juice. Pluck off the remaining red rose blossoms and add them to the pot as well (the red blossoms tend to be softer and more delicate, and therefore more pleasant to eat in the jelly). Turn on the stove and once the rose petals have been allowed to sit a bit in the broth, add the sugar. Bring the jelly to a boil, boil vigorously once, then simmer over reduced heat for about 4 minutes.
Finally, pour the jelly into hot rinsed or boiled jam jars.
Screw the lids on tightly. Turn upside down/lid for about 5 minutes, then turn jars back upright and let cool. It may take 1 – 2 days in a cool room for the jelly to reach its final firmness.