Rose Petal Honey (Alabama)

This delicious recipe is a perfect topping for toast or English muffins.

1 cup packed rose petals (about 6 medium roses)
1 cup water
2 Tbsp. lemon juice, freshly squeezed
6 Tbsp. sugar
1 (3 oz) pouch liquid fruit pectin

In a large saucepan, combine rose petals, water and lemon juice, freshly squeezed; bring to a boil. Reduce heat; simmer, uncovered, until petals lose their colour. Strain, reserving liquid and discarding petals. Return liquid to the saucepan.

Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Pour into a jar and cool to room temperature.
Cover and refrigerate up to 3 weeks.

Makes 1 cup.