- 1 cup packed rose petals (about 6 medium roses)
- 1 cup water
- 2 tablespoons lemon juice
- 6 tablespoons sugar
- 1 pouch (3 ounces) liquid fruit pectin
- In a saucepan, combine rose petals, water and lemon juice; simmer until petals lose their color. Strain, reserving liquid and discarding petals. Return liquid to the saucepan; add sugar and pectin. Bring to a boil; boil rapidly for 1 minute. Pour into a hot jar; cover and cool to room temperature. Refrigerate. Yield: about 1 cup.
Originally published as Rose Petal Honey in Birds & Blooms April/May 1995, p55
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