Instructions: Pick the petals over, removing any debris, leaves, stamens or insects.

Coarsely chop 1 cup of petals in a processor then add 1 cup of sugar and half of the lemon juice, 1 Tb of rum, and another cup of sugar. Mix for a minute, scraping the sides of the processor bowl. Repeat with the rest of the petals and other ingredients. Pack into small jars (about 1 cup), rapping lightly to release air bubbles. Cover and keep in a cool place.

NOTE:
This will last up to a year. It is used sparingly, so small jars are practical.

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.