2 c. sugar
2 c. water
1 whole clove
1 qt. rose petals

Gather the petals when they are in full bloom and dewy fresh. Spread on a white towel to dry.

Boil the sugar and water together until a candy thermometer registers 240 degrees F., or the syrup is well thickened. Add the clove, then the petals, a cupful at a time. Simmer for about 5 minutes, then skim out the petals with a perforated spoon. Place the petals in small, sterilized jars. Remove the clove and bring the syrup to a full, rolling boil, then pour it into the jars over the petals. Let cool before sealing.

This conserve can be served with crackers and cream cheese, added to a steaming cup of tea, used as an ice cream topping or spread between cake layers.