Some roses smell so divine they seem almost edible… and of course they are. I’m not sure what flavour you’d get munching on a bud, but putting a few delicate smelling petals in a jar of caster sugar perfumes it ready for all sorts of recipes… or you could make some rose petal jam.
Here’s a fifty year old recipe…. see what you make of it:
Pound down a quantity of strongly perfumed rose-petals (the more red petals the better the colour) with caster sugar. Add a very little water and cook slowly in covered pan, strain, add previously strained apple juice to taste and boil to a set.
No details of the amount of sugar or water, or how you get the apple juice and how much of it you need!
Another recipe suggests ½lb of petals to 2 cups of sugar, 4½cups of water and the juice of two lemons…. or you could look at this blog for a very clear and easy method (and a nice photo!)
http://masterpieceorcatastrophe.wordpress.com/2012/06/26/rose-petal-jelly/
Lois Elsden 