Rose Petal Jelly - cooking recipe

Ingredients

2 qt. pink rose petals
3 c. boiling water
3 c. sugar
1/4 c. lemon juice
1 pkg. MCP pectin

Preparation

Gather rose petals in early morning just after dew is gone. Yellow petals may be added if short of 2 quarts.
Red petals may be used, but they have a stronger flavor.
Pour the boiling water over the petals and steep until all color is gone.
Measure sugar into dish to add later.
Measure rose water and lemon juice into 6 or 8-quart kettle.
Add pectin and stir well.
Bring to boil; add sugar and mix well.
Continue stirring and bring to full boil. Boil exactly 2 minutes.
Skim and pour into prepared jars and seal.