We sure did not know triple_b ! You would be welcome Florence. You can just pick a little amount of rose petals during the summer (Zephy is a good choice!) and keep them in small bags in the freezer until you have enough to make the jam). Btw Here is another great link for all the rose products one´s heart can desire. (Including the Rose Petal Jam). Best Rose Oil, Water (Get the little atomizer!). I use the Rose Oil in aromatherapy lamps and it scents the house those winter days when I long for roses and summer and read rose books. Do check this link there is lots of information and pictures about the production of Bulgarian rose products. Here is a link that might be useful: Bulgarian Rose Oil and products

Have you considered potpourri? For the original, "rotten pot" method, you gather fragrant rose petals (best if gathered from intact flowers before pollenization), dry them slightly until they feel a bit papery, then layer them with pickling salt in a jar with a good lid . Keep adding layers every day in the season, stir things up every once in a while. "Old-fashioned" roses with the typical "attar of roses" secent are best for this. The stuff will turn brown and look unappetizing, especially if you include white roses, but at the end, you transfer things to an opaque jar with a dual lid -- one solid, one pierced to let the scent out. You can make your own with canning jars and lids. Sift out the salt in the end, and if you can get some orris powder add it as a fixitive. For "modern" potpourri, gather fragrant or unfragrant petals and also tight buds. Dry until crisp -- a screen set in a hot place like an attic would be good for this. Then mix with other dried flowers, dried lavender florets, fragrant dried leaves like lemon balm, spices and add a few drops of essential oil. This can be put in an open container, since it's more for show, and refreshed with essential oils as needed. One thing we've never tried but that looks cool are rose beads. They supposedly keep their scent if made with fragrant varieties. Here is a link that might be useful: Rose beads

What is your recipe for Lemon Balm jelly? We have been using this one but always looking for others. Dave 1 c. lemon balm 3 c. water 1 tbsp. fresh lemon juice 6 1/2 c. sugar 1 bottle liquid pectin Drop of yellow food coloring Directions: Steep lemon balm in boiled water 10-20 minutes. Strain. Bring infusion and sugar to a rolling boil, add pectin and cook and stir for 1 minute. Remove from heat, add coloring, jar and seal. Process 5 mins. in BWB.

I made lavender jelly this year, and it seems to be a "love it or hate it" kind of thing. I really like it, but my DH and my best friend both think it tastes like perfume, lol! Here's the recipe I used - the notes and review came with the recipe; they are not mine,but I tend to agree with them. Lavender Jelly 3 1/2 cups water 1/2 cup dried lavender flowers* Juice of 1 lemon (approximately 1/4 cup) 1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin 4 cups sugar In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times: 2 minutes - soft gel 4 minutes - medium gel Testing for "jell" thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. BWB 10 minutes. Makes five 1/2 pints. A recipe review: I made this last night at the request of a friend who purchased lavender just for this recipe. She gave me 1/3c of lavender flowers and after reading some of the reviews with regard to lemon juice, I decided to use all of the lemon juice listed and use 1/3c of the lavender. The flavor is excellent and amazing and it set up perfectly. I've never had anything like this before. I felt very sophisticated and elegant this morning eating this jelly on my English muffin. I think this jelly would be wonderful on lemon grilled chicken, lemon scones, or even raspberry sorbert. I used 4 drops of purple food coloring and the color is like a blush wine color--very pretty. I am so glad to have tried this recipe! Thanks so much for sharing; I am planning on growing my own lavender this summer just for this recipe! -------------------------------------------- Here's a basic flower/Herb Jelly recipe: Basic flower jelly recipe (can also be used for other herbs) From: bhaile.leo.vsla.edu (Bess Haile): 2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water at least 30 minutes 1/4 cup lemon juice (E. Toley says not to use bottled, but I do) 4 cups sugar 3 oz of liquid pectin (this will be 1/2 box of liquid Certo) Bring first 3 ingredients to a boil you can't stir down. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner. Note (Bess Haile): I prefer the liquid certo to the powdered. It seems to jell better with flowers. Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture. I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock. Not everyone likes jelly from flowers. My own family HATES rose jelly which is one of my favorites. Also, note, rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, step up, and cutting around the flower, leaving all the bitter bits on the flower. I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb). Lemon verbena and spearmint are great too! ---------------------------------------- Me again - I've made Rosemary Jelly with this recipe and yes, it is good on roast pork. :-) Have fun!