ROSE PETAL JELLY

      Title: ROSE PETAL JELLY
  Categories: Canning, Flowers, Harned 1994, Jam/jelly, Preserving
       Yield: 1 Batch
  
       2 c  Loosely packed rose petals
            -- 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.
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