Rose Petal Jam


8 ounces fresh rose petals, white  base trimmed off

2 cups white sugar  3 cups water  lemon juice

1 (1.75 ounce) package powdered  fruit pectin


Toss the rose petals and sugar together in a bowl until evenly  coated. Cover, and let stand at room temperature overnight.

The following day, bring the water to a boil in a saucepan over  medium-high heat. Stir in the rose petals and all of the sugar, and  stir until the sugar has dissolved. Reduce the heat to medium-low,  and simmer 20 minutes. Increase the heat to medium-high, and  return the mixture to a boil that cannot be stirred down. Stir in the  pectin, and boil for 1 minute. Pour the jam into 4 sterilized half-pint  jars. Seal with rings and lids, and store in a cool dark place.

Rain Arora

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