PS: This recipe Can be used for other edible flowers as well, such as Violets, Dahlias, Orchids, Snapdragons, Lavender, Jasmine etc
Spread the rosepetals on a flat surface
Clean out dirty petals are used and cut off the harder, white part closest to the stem.
Poor all the usable rosepetals in a boiling pan and poor 3/4 of boiling water over them.
Let them simmer for 15-20 minutes.
The boiling will pull taste and color out from the roses.
Sift the rosepetals and the waters into a casserole. Press all the liquid out of the rosepetals.
Heat the rosewater, mix with sugar and lemonjuice and gelatine / fruitpectin.
Stirr well and cook for at least 5 minutes until all the sugar has melted.
Skim it well so that the Rose Jelly is completely clear.
Cook the glasses the jelly is to be stored in to kill possible germs. Poor jelly into glasses while hot.
Fill glasses rather full
Seal completely. Leave to cool upside down.
Leave to store in a cool, dark place.
Original recipe in Norwegian