Rose Petal Jelly

• 1 3/4 C rose petal juice
• 2 T lemon juice
• 3 1/2 C sugar
• 3 oz liquid pectin

To extract juice:

Pack rose petals tightly into measuring cup to measure 1 1/2 C. Place in a large saucepan and crush with a masher or glass. Add 2 1/4 C water and bring quickly to a boil. Simmer the petals until they have a washed-out color. Strain the liquid. Measure 1 3/4 C of the rose petal juice. Add lemon juice and see it turn a beautiful pink.

Place juice, with lemon juice, in a large saucepan. Add sugar. Mix well. Place over high heat and bring to a boil, stirring constantly. Pour in liquid pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off the foam with metal spoon and quickly pour into hot sterilized containers. Cover with 1/8 inch paraffin. Use within 6 months, or color will fade.