Instructions: 1. Remove the petals from the roses and place in a large bowl. Add boiling water, cover and steep for 20 min. or until all the colour is out of the petals.

2. Strain the liquid into a shallow wide pan. Add the sugar and the lemon juice.

3. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a full rolling boil. Maintain the full rolling boil until the mixture gives a jelly test ( two drops form on the side of a metal spoon, then flow together. Skim.

4. Pour into hot sterilized jars and cap.

I cant imagine using 3 doz. roses this way. The jelly does have a romantic sound to it though - it would probably be good on those scones and clotted cream we have been hearing about. That was my favourite food when we lived in England (Pinner,Middx) and probably the direct cause of putting on several extra pounds. But oh so good!!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.