Rose Petal Jelly
1. Holding an intact blossom, use scissors to cut away the petals, leaving the thicker white base of the petals attached to the stem.
2. Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add the petals, cover, and steep 30 minutes. Strain the liquid into a clean saucepan. Discard the petals.
3. Add the sugar and lemon juice to the pan. Bring the mixture to a boil, stirring, over medium-high heat. Boil 2 minutes, add the pectin, and boil 2 more minutes (for firmer jelly, boil up to 2 additional minutes). Remove from the heat and add the rose water.
4. Fill hot jars to within ¼ inch of the top. Seal with canning lids and rings. Turn the jars upside down for 30 minutes to create a vacuum seal.