Rose... jelly?

Garden Update:
Harvesting Little Marvel English peas every other day.
Green Arrow pea pods are still growing, not big enough to pick yet.
Pulled all the green onions. Sliced and put in the freezer. Yield: 1 gallon sliced green onion.
Remaining onions left in the garden to mature.
Blueberry bushes full of green berries.
Potato plants are huge and in bloom.
Early Girl tomato plants are blooming.
Okra sprouts are up.
Squash plants are growing well.
Purple hull pea sprouts are up.
Remaining Earliserve green bean plants are growing well (other plants were eaten by unknown bug).
Tendergreen green beans planted (first planting).
Bell pepper plants have flower buds.

Down in the lower part of our yard there is a monster-sized Blaze climbing rose. We're training it into a natural hedge. When it blooms, it blooms all at once. The blooms don't last terribly long, but when it is in bloom, it's spectacular.

The blooms are small - no more than a half-dollar in size - and not very fragrant. The color isn't a true red. Instead, it's a very dark pink. Gorgeous, nonetheless.

Now that the monster is starting to bloom, I decided to take advantage of the opportunity to make rose jelly.

It's easy to make and the end result ranks high on the "wow factor" meter.

To make jelly from roses, you need rose petals that are clean and that have not been treated with any chemicals or pesticides.

ROSE PETAL JELLY
1 1/2 cups firmly packed rose petals
3 1/2 cups water
2 Tbsp. lemon juice
1 box powdered pectin (like Sure-Jell)
4 cups sugar
1 tsp. butter or margarine (optional, to reduce foaming)

Prepare boiling water canner for processing. Clean and sterilize 5 half-pint canning jars. Clean rings and lids. Keep hot (do not boil lids).

In a saucepan, stir together rose petals and water. Bring to a boil. Remove from heat, cover, and steep for 10 minutes.

Strain liquid through a damp jelly bag, cheesecloth, or damp flour sack towel (what I use). Measure 3 cups of liquid.

Pour liquid into a large pot. Add lemon juice. Stir in powdered pectin. Bring to a full, rolling boil.

Stir in sugar and return to a full, rolling boil that cannot be stirred down. Boil for 2 minutes.

Remove from heat and skim off foam. Ladle jelly into hot jars. Wipe jar rims with a clean cloth. Put on lids and screw on bands to finger-resistance.

Place jars in boiling water canner and process for 10 minutes.

Remove jars from canner and allow to cool for 24 hours before moving or testing lids for proper seal.

This jelly looks amazing in the jar and even more amazing on the spoon. It has an ethereal pink glow. And the taste? Very delicate. Cherry and a hint of berry flavor.

A prize contender at the fair, for sure.