3-cups unsprayed rose petals, thicker tissue at base of petals removed

2½ cups sugar

¼ cup freshly squeezed lemon juice

3-ounces liquid pectin

1-tablespoon rosewater (see the guide)

Bring the water to a boil in a medium saucepan, remove from heat Add petals cover and steep 30 minutes. Strain liquid into clean saucepan, discarding petals. Add sugar and lemon juice to pan. Bring mixture to a boil, stirring over medium high heat. Boil 2 minutes. Add pectin and boil 2 minutes (For firmer jelly boil up to 2 minutes more). Remove from heat and add rose water. Pour into stiralized jars and Let cool completly. Store in Refrigerator up to 6 months.