Categories: conserves, jams, jelly, preserves

Ingredients

• 1 cup clean rose petals
• 1 1/2 cups water
• Juice of 1 lemon
• 2 1/2 cups sugar
• 1.75 oz. powdered pectin

Directions

1. Place the rose petals, 3/4 cup water and lemon juice in a blender; blend until smooth. Gradually add the sugar; continue to blend until dissolved. Let the mixture stand in the blender.
2. In a small saucepan bring the pectin and the remaining 3/4 cup of water to a boil. Boil hard for 1 minute, stirring constantly.
3. With the blender on low speed, add the pectin mixture to the rose mixture. Blend thoroughly. Pour at once into sterilized jars with lids.
4. Let stand about 6 hours at room temperature; then refrigerate or freeze.

5. makes 3 or 4 4oz. jars.

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