Yield: 3 Half-pints
|1 pounds||Petals from fresh red roses|
Rinse the petals gently and dry them.
Dissolve the sugar in the water and stir into the petals. Place the petals and sugar in a shallow pan, cover with a sheet of glass and place under clear sun for 8 hours.
Place in a kettle. Bring the mixture to a boil and simmer 20 minutes, stirring constantly. Pour into jars and seal.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963