Flower Petal Jelly

Remove bitter white nail of all the rose petals. Rinse petals and pat dry.

Bring the 3 1/4 cups petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.

Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan, mixing well. Bring to a boil. Boil for 1 minute, stirring occasionally.

Add remaining 3 cups sugar and mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute, then remove from heat.

Place remaining 1/4 cup rose petals into hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace. Seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.

NOTE: Rose of Sharon makes a great jelly, as does Tuberous Begonia. Same recipe, different petals.