Try this wild rose jelly recipe. Roses add a wonderfully sweet, floral flavor to this jelly, good for breakfast or dessert. Rose water jelly is best with fresh petals. 4 cups wild rose water 1 package fruit pectin 2 tbsp lemon juice 5-1/2 cups sugar Prepare jars, lids and rings for canning. Whisk rose water, pectin and the lemon juice in a large saucepan. Bring to a boil. Add sugar and return to a full rolling boil. Boil hard for 1 minute. Remove from heat and skim off foam.
