*Mother's Day Collection-Gather roses for cooking as directed. Measure 2 cups firmly packed rose petals into glass or enamel saucepan. Crush well. Stir in 4 cups apple juice. Bring mixture to a boil. Remove from heat; strain through 3 layers of cheesecloth. Discard petals. Return liquid to pan; stir in 3 cups sugar.Bring to a boil; cook to the jelly stage. Skim jelly; pour immediately into hot sterilized jars; seal at once. YIELD: About 3 cups. (Source: Dorothy Dean)
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