Wild Rose Jelly

Years ago a little old lady (probably my age at the time;) lived next door to my grandma.  She had a lovely garden and on one occasion brought over a beautiful jar of Rose-Geranium jelly.  The color was wonderful and I remember the yummy smell/taste of flowers on my toast.  A few days ago I came across a recipe on line for Wild Rose Jelly. We have lots of wild pink roses on our property so I went foraging today for the fragrant pink (prized) petals.  I added some of my red geranium petals as well because they add a lovely hint to the bouquet.  Here's the recipe:

1-1/2 cups tightly packed wild rose petals (you could use fragrant domestic rose petals as long as they have not been sprayed/fed with ANY toxic chemicals.  If you want to add geranium petals, use about 1 cup rose petals and 1/2 cup geranium petals, tightly packed ... (either way .. the jam will be pink)

2 Tablespoons lemon juice (I used fresh and strained it)
3-1/2 cups sugar (evil white sugar works best;)
1 - 3 ounce pouch liquid pectin

Make flower petal juice as follows:  Take the tightly packed flower petals and rinse well in a colander with warm water.  Spread the washed petals on a clean dish towel or paper towels.  Pat dry with a paper towel.  Put petals in a large sauce pan and crush with a potato masher or the bottom of a glass.  Add 2-1/4 cups water and bring to a boil.  Simmer until the flowers lose their color (just a few minutes).  Strain in a fine sieve or cheese cloth.  This yields about 2 cups of petal juice.  You need 1-3/4 cup petal juice to make the jelly.

To make the jelly:  wash and sterilize 4 half-pint jars (or 8 one-half cup jelly jars).  Sterilize the lids and have rings available.   Open pectin pouch and have it standing in a glass ready to use.

Put 1-3/4 cup strained petal juice in a large sauce pan.  Add the lemon juice and sugar (the lemon will immediately brighten up the color).  Stir constantly and bring to a roiling boil on high heat.  Add liquid pectin and return to a roiling boil, stirring constantly.  Boil hard for one minute, stirring constantly.  Remove from the heat and skim any foam.  Immediately fill the prepared jars 1/4 inch from top.  Wipe rims with a clean damp cloth.  Seal with the two piece lids.  Boil for five minutes in a water bath; adjust for altitude (see pectin box).  Let sit overnight on counter before moving.  Test seals.  Use within six months to retain the pretty color.