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Ingredients
- 3 doz fresh roses ( 2 qts fresh petals,loosely packed) and insecticide free!!
- 1 quart Boiling water
- 4 c. Sugar
- 3 Tbsp. Lemon juice
Directions
- 1. Remove the petals from the roses and place in a large bowl. Add in boiling water, cover and steep for 20 minutes. or possibly till all the colour is out of the petals.
- 2. Strain the liquid into a shallow wide pan. Add in the sugar and the lemon juice.
- 3. Cook over medium heat, stirring constantly, till the sugar is dissolved and the mix comes to a full rolling boil. Maintain the full rolling boil till the mix gives a jelly test ( two drops form on the side of a metal spoon, then flow together. Skim.
- 4. Pour into warm sterilized jars and cap.
- I cannot imagine using 3 doz. roses this way. The jelly does have a romantic sound to it though - it would probably be good on those scones and clotted cream we have been hearing about. Which was my favourite food when we lived in England (Pinner,Middx) and probably the direct cause of putting on several extra pounds. But oh so good!!
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