Rose Petal Jelly

2 c Loosely packed rose petals - fresh, washed, unsprayed - stems & centers removed
2 c ;Water
3 3/4 c Sugar
3 tb Strained fresh lemon juice
3 oz Liquid pectin - such as Certo, Sure-jell

Pulse water and rose petals in processor briefly. You don't want a pulp, just a coarse chop, a few on-offs. Scrape mixture into a large (3 quart) saucepan, bring to a boil quickly, and immediately turn off heat. Let rose petals infuse in water 15 minutes. Strain, discarding spent petals.

Measure out 1 3/4 cups rose infusion and replace in saucepan. Add sugar and lemon and bring to a high, hard boil, stirring until sugar is dissolved and mixture has reached a boil that cannot be stirred down. At this point, add pectin. Return to hard boil, and let boil at a full roll exactly one minute (time it). Remove from heat.

Put up hot, in hot jars, checking for seal once jelly has cooled.

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