Rose Petal Jam I

Yield: 1 Batch

Ingredients:

* 2 c Loosely packed rose petals


Instructions:

-- fresh washed unsprayed -- stems & centers removed 2 c ;Water 3 3/4 c Sugar 3 tb Strained fresh lemon juice 3 oz Liquid pectin -- such as Certo Sure-jell Sauer writes: "Here is a recipe that Crescent Dragonwagon posted on another service. Although I have not yet tried it I have had great success with all of her recipes. (She and her husband own the Dairy Hollow House Bed and Breakfast in Eureka Springs Arkansas and she's the author of several outstanding cookbooks which include fantastic vegetarian recipes.)" Pulse water and rose petals in processor briefly. You don't want a pulp just a coarse chop a few on-offs. Scrape mixture into a large (3 quart) saucepan bring to a boil quickly and immediately turn off heat. Let rose petals infuse in water 15 minutes. Strain discarding spent petals. Measure out 1 3/4 cups rose infusion and replace in saucepan. Add sugar and lemon and bring to a high hard boil stirring until sugar is dissolved and mixture has reached a boil that cannot be stirred down. At this point add pectin. Return to hard boil and let boil at a full roll exactly one minute (time it). Remove from heat. Put up hot in hot jars checking for seal once jelly has cooled. NOTES: The rose petal jelly will change from pink or reddish to brown then back during the process. Variations: This basic recipe works beautifully for herb infusions. Sweet basil jelly is divine. From: VSAUER@delphi.com (Virginia.B.Sauer) in rec.food.veg.cooking. Electronic format by Cathy Harned.