Rose-Petal Jelly By Emelie Tolley & Chris Mead (Wysti's Note: I don't know about the rest of you,

but I love Rose-Petal Jelly. This is the recipe that I use and I hope that you'll try it and like it as muc h as my family does.) This exotically sweet jelly is lovely with brown bread spread with butter or cre am cheese or as a filling for cookies and cakes. For maximum flavor use very fr agrant roses, preferably red or deep pink. Ingredients: I c. Fresh organically grown rose petals, white heel removed 2 c. Water 4 c. Sugar 1/4 c. Cider vinegar 3 oz. Liquid pectin Directions: Place the rose petals in a mixing bowl. Bring the water to a boil and pour it o ver the petals. Steep, covered, until cool. Strain the infusion into another b owl, pressing all the liquid out of the petals to get the most flavor. IN a non -aluminum saucepan, combine 2 cups of the rose infusion with the sugar and vineg ar. Bring to a boil over high heat, and as soon as the sugar had dissolved, sti r in the pectin. Return the mixture to a rolling boil, stirring, and boil for e xactly one minute. Remove the pan from the heat and skim any foam from the top of the jelly. Stir the chopped petals into the jelly and pour it into sterilized jars. If the petals do not stay suspended, stir occasionally with a sterilized utinsil until the jelly thickens enough to hold them in place. Seal with a thin layer of par affin. If you do not intend to use the jelly within a month or two, use canning jars, omit the paraffin, and process the jelly in a hot-water bath according to the jar manufacturer's instructions. Makes 5 to 6 half-pint jars.