Rose Petal Jam
Cut off the white ends of the rose petals. Rub half the petals with the citric acid.
Put the other half of the rose petals in a pan with 4 cups of water, bring to the boil and cook for about half an hour. Strain and add the sugar.
Bring to the boil again, and add the lemon juice and the rose petals rubbed with citric acid. Simmer over a low flame until the jam begins to thicken.
Transfer to a clean, dry jar, close tightly, and store in a dry, dark, cool place.
Source: The Jerusalem Mosaic. Copyright 1995 Hebrew University of Jerusalem -- All Rights Reserved.