Rose Petal Jam - cooking recipe

Ingredients

1 cup fresh rose petals (must never have been sprayed with any chemicals)
3/4 cup water
1 lemon, juice of (1/4 cup)
2 1/2 cups sugar
1 package pectin (ie. Sure Jell)
3/4 cup water

Preparation

Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
Slowly add sugar.
Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
Do this very quickly - it sets up FAST!! Pour into baby food jars.
Let set for 6 hours, till firm.
Will keep one month in refrigerator.
Freezes well.
This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.
until soft enough to crush.
Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
Bring to a boil and boil hard for 2 min.
Remove from heat and pour into sterilized jars and seal with caps and rings.
The jelly has a wonderful flavor and is the consistency of liguid honey.