2 qt. fresh rose petals
1 qt. water
3 tsp. lemon juice
4 c. sugar

Put rose petals into a large bowl and cover with water. Cover the bowl and steep 20 minutes. Strain into a wide shallow pan. Add lemon juice and sugar. Over medium heat cook until sugar is dissolved, stirring constantly. When mixture passes the jelly test (2 drops flow together in metal spoon), skim and pour into hot sterile jars. Cover with paraffin wax. Great on biscuits!