Prepare the petals by washing well and cutting off the white bit at the bottom of each petal (to eliminate bitterness). Heat the petals and water to boiling. Steep for 20 minutes, pushing petals into the liquid occasionally.
Strain, and reserve petals. Measure liquid, and add water to make 3 cups. Mix liquid with Sure-Jell, lemon juice and a few drops of red food coloring (if desired).
In a large stainless-steel pot, bring the mixture to boil over high heat. Add the sugar, bring to hard, rolling boil, and boil for exactly one minute. Immediately remove from heat, and stir in reserved rose petals. Stir for a few minutes to prevent petals from floating. Pour into sterilized jars and seal.
VARIATION (recipe 2) Cut off the white ends of the rose petals. Rub half the petals with the citric acid. Put the other half of the rose petals in a pan with 4 cups of water. Bring to boil and cook for about 1/2 hour.
Strain and add the sugar. Bring to boil again, and add the lemon juice and the rose petals rubbed with citric acid. Simmer over a low flame until the jam begins to thicken. Transfer to a clean, dry jar, close tightly and store in a dry, dark and cool place.
Ingredients for first recipe:
Ingredients for variation:
