Ingredients
2 cups water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 1/2 cups sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water
Preparation
Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.
