Kin Food
(via Zucchini flower beignets : Chef Massimo Corti, easy recipes)
(via A Taste of Spring – Cooking with Edible Flowers)
(via Recipes with edible flowers)
Rose Petal Jelly

For those of you who prefer to subsist on flowers and magic~

2 cups fresh rose petals
1.5 cups boiling water
2 tablespoons lemon juice
3 cups granulated sugar
3 ounces liquid pectin

Rinse the rose petals in cool water and drain.
Place petals in a large bowl and pour the boiling water over them.
Allow them to stand 24 hours to leech color and flavour.

Strain the liquid into a 4-quart pot.

Add lemon juice and sugar to the liquid.
Stir to dissolve the sugar.
Bring to a boil over high heat.
Stir in the pectin and continue to cook and stir until the jelly comes to a rolling boil that cannot be stirred down.
Boil for an additional minute. Remove from heat.

Use a metal spoon to skim off the foam.
Ladle the hot jelly into hot, sterilized jars, leaving 1/4 inch of headspace.
For long-term storage: Screw the sterile lids on tight and submerge in boiling water for 10 minutes (15-20 mins at higher elevations).

Let cool completely.
Store in refrigerator for up to 6 months.