CONSERVE OF RED ROSES
3 cups of fragrant dark red rose petals
1/2 cup water
1 TB rose water
500 g sugar (approx 1lb)
2 TB lemon juice
Place the sugar and water together in the saucepan and boil to a syrup consistency. Add the lemon juice and rosepetals and simmer together until thickened almost to the consistency of a conserve. Add the rosewater and continue to simmer until it sets fairly firmly when a drop is placed on a cold dish.
Fill small jars with the jam.

ROSE HONEY
This honey has a wonderful wild tang and fragrance to it, it is delicious on hot tost, with fresh scones or pikelets, and can be added to herb teas and used in fruit salads in place of sugar
Approx 300g (1/2lb) red rose petals with the bitter tasting white heels removed
2 cups boiling water
2 kg (approx 4lb) of honey
juice of lemon to taste
Place the rose petals in a large non metal bowl and pour boiing water over them. Allow to stand for 12 hours, then strain off the liquid. Place the liquid in a non metallic pan, add the juice of a lemon and the honey. Boil together until it reaches a thick syrupy sonsistency.