Rose Petal Jelly

3 Cups water
Juice of 1 lemon (2 T)
2 C sugar
1 box pectin
2 C rose petals (white part removed) about 6 large  see note

Low pulse water and petals in a blender just to chop coarsely.

Pour into saucepan.

 Bring to a boil.  Turn off heat right away.  Cover and let sit for 30 minutes.

Strain.

Where did all my color go?

Assemble all your ingredients if you haven't already.

 Return strained juice to pan.

Toss out strained petals.

 Add sugar, lemon juice and pectin.

The color comes back!

Turn on heat and stir until sugar is dissolved.

Boil 10 minutes or until mixture begins to set. ( You do not need a rapid boil that cannot be stirred down like traditional jelly.  Just a steady boil.)

I test by placing a plate in the freezer.  As the time nears I pour some jelly on the plate from a spoon.  

If it thickens like jelly it's ready.  You can also temperature test with a thermometer.

220 degrees is the jelling point..

Pour into jars and seal.

Process in a water bath for 10 minutes.

Rose Petal Jelly.

Spread on toast and enjoy.

In my experience the darker and more colorful the rose the tastier the jelly.   I have not had success with yellow or white roses.  Orange and red roses give the best flavor.  You may also combine colors. They color always goes away when strained but always comes back when lemon juice is added. 

Makes 2 -2.5 half pint jars.