Title: Rose petal jam
 Categories: Preserves, Flowers
      Yield: 1 Servings
 
     30 lg Red cabbage roses
      3 lb Sugar
      2 pt Water
    1/2    Lemon
 
  Take the roses and cut off the white ends.  Make a syrup with the
  sugar and water.  Then add the juice of the half a lemon and the rose
  petals. Boil until the roses crystallize, stirring frequently with a
  wooden spoon. Turkish cooks keep this for years.