ROSE PETAL JELLY 

Commercial pectin a necessary for the recipe it a available from health food stores and stores that use home preserving equipment There are several brands available if using Jamsetta 2 tablespoons of the pectin are required. Citrus Pectin, made by Hunza is more concentrated and requires only 1 teaspoon to set the jelly Be sure to use rose petals that have not been sprayed with pesticides.

INGREDIENTS:

• 125g red rose petals ( about 15 large roses ) 

• 3 cups water cup lemon juice

• 2 cups sugar, approximately commercial pectin 

 ROSE PETAL JELLY RECIPE:

Pul petals from roses, cut away any tough pieces at the base of petals with scissors, place petals in a strainer, rinse gently under cold running water, and drain wet Place petals in large pan and add water and lemon juice bring to bo simmer covered 30 reduce heat minutes 

Strain through a fine damp cloth do not force liquid through the cloth Measure the liquid and allow one cup of sugar to each 1 cup of liquid Return liquid and sugar to pan Str overhear without boiling until sugar is d solved Bring to boil do not stir bol rapidly uncovered for 15 minutes. Add pectin and stir until dissolved boil further for 3 minutes Pour into a hot sterilized jas seal when cold 

Makes 2 cups 

Also Read: CUMQUAT COINTREAU JAM