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
- 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.
- 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.
- With the blender on low speed, add the pectin mixture to the rose mixture. Blend thoroughly. Pour at once into sterilized jars with lids.
- Let stand about 6 hours at room temperature; then refrigerate or freeze.
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makes 3 or 4 4oz. jars.