1 lb. fresh rose petals
2 lbs. sugar
Water
1 lb. sugar
Juice of 1 lemon

1. Pack rose petals tightly in a large jar or crock with alternating layers of sugar.

2. Pour enough hot water into jar to cover the petals. Cover with damp cloth for 3 days.

3. Prepare a syrup using enough water to dissolve one pound of sugar before it boils.

4. Cook to soft ball stage.

5. Cook this syrup with the petals and their juices.

6. Let simmer until the mixture is about the consistency of honey. Remove from stove. Stir in lemon juice.

7. Pour into sterilized jars and seal. Makes 3 to 4 pints.