Rose Petal Jelly - cooking recipe

Ingredients

1 cup fresh rose petals, fragrant and unsprayed
1 lemon
2 1/2 cups sugar
2 ounces dry pectin
1 1/2 cups water

Preparation

Cut off the white base on each petal as it adds bitterness.
Juice lemon.
Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth.
Gradually add sugar.
Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly.
Put it all back in the cleaned blender and blend until smooth.
Pour into hot, sterile jars leaving 1/4- inch head space.
Process 10 minutes in a boiling water bath, or freeze.