Instructions: Snip the white bottoms from the rose petals and discard. Chop petals coursely. In a large bowl, combine rose petals and half of sugar. Let stand, covered, for 48 hours.

In a large saucepan, combine water, lemon juice and sugar and stir over low heat until sugar dissolves. Add rose petals and any liquid to the pan, increae heat and boil rapidly 20 minutes.

Remove from heat, stir in rose water.

Remove scum and let stand for 5 minutes.

Stir well and ladle into hot jars and seal.

Makes 2.5 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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