Rose Jelly

[Guest guest]

Rose Jelly

4 c. scented rose petals

2 c. water

3 1/2 c. sugar

2 tbsp fresh lemon juice

1 pkg. Certo liquid pectin

 

Wash the rose petals well and place in pan with water. Cover and

bring to a boil. Immediately remove from heat and set aside to

steep. When cool, strain juice through cheesecloth or jelly bag.

Measure out 2 c of juice. Add sugar and lemon juice; bring to a

full, rolling boil. Add liquid pectin and bring back to boil,

stirring constantly. Boil for 1 minute, then remove from heat and

skim off foam. Fill sterilized jars to 1/8 " from top. Screw on lids

and rings. Invert jars for 5 minutes, then return upright.

 

This jelly is especially nice on English muffins.