Rose Petal Jelly

Rose Petal Jelly from the wild rose bush:

How to Clean & Store: Wash flower petals with warm water in a colander to remove dust and bugs. Lay out on paper towels to air dry, or pat dry with towels.

How to Extract Juice: Pack rose petals tightly into measuring cup to measure 1 1/2 cups. Place in a large sauce pan and crush petals with a potato masher or glass. Add 2 1/4 cups water and bring quickly to a boil. Simmer the petals until they have a washed-out color. Strain the liquid. Yield: Approximately 2 cups

Rose Petal Jelly
1 3/4 cups rose petal juice
2 tablespoons lemon juice
3 1/2 cups sugar
3 ounces liquid pectin

Sterilize canning jars and prepare lids. Open pectin pouch and stand upright in a cup or glass. In a large saucepan, combine rose petal juice with lemon juice. Juice will turn a beautiful pink color. Add sugar and mix well. Place on high heat; stir constantly and bring to a full rolling boil. Add liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving 1/4-inch head space. Wipe jar rims and add prepared two-piece lids. Process 5 minutes in a boiling water canner. Use within 6 months, or color will fade. Yield: 3-4 cups