Rose Petal Jelly

• 1-3/4 cup Water
• 1 ounce, weight (about 1 1/4 Cups) Dried Culinary Rose Petals
• 1 Tablespoon Fresh Lemon Juice
• 2 Tablespoons Powdered Pectin
• 1 cup Sugar

1. Note: pick pretty-colored rose petals because your jelly will be about the same color as the petals.
2. Bring water up to a rolling boil in a medium saucepan; add rose petals and boil 1 minute. Cover the saucepan, turn the heat off, and steep the rose petals 30 minutes. Strain the water through a cheesecloth-lined sieve, making sure to wring the cheesecloth to squeeze all the liquid from the petals; transfer the steeped rose water back to the saucepan.
3. Stir in the lemon juice, then whisk in the pectin and sugar until dissolved. Bring to a boil on high heat and boil 5 minutes (stirring frequently), turning heat down as necessary so it doesn't boil over. Transfer to sterile jar(s), cool to room temperature, and then store refrigerated.
4. (Adapted from Rose-Works and Creamer Chronicles.)

water, petals, lemon juice, sugar

Taken from tastykitchen.com/recipes/canning/rose-petal-jelly/ (may not work)