ROSE PETAL JAM
{Gelee de Pommes et Petales de Rose; recipe from Anne Willan}
Apple Jelly
3 lbs very tart apples, I used granny smith
1 1/2 cups sugar
Scrub apples and quarter, only removing the stems. Put in large, heavy pot, just cover with water and bring to a boil. Reduce heat to simmer and cook an hour or so until apples are very soft and falling apart. Let cool about 5 minutes. Transfer to a cheesecloth lined mesh sieve or colander set over a bowl. Let drain without pressing on fruit or jelly will be cloudy. Leave undisturbed about an hour.