Rose jelly

Peel the apples and cut them into small pieces, without removing the core.

One after the other, knock them into the water where you squeezed lemon, adding the zest.

Put apples to boil for half an hour, until their total cooking, skimming and stirring often.

Pass through a sieve.

Pour collected juice in saucepan and add sugar.

To return to a boil and cook until the syrup begins to thicken.

At this point you throw the petals in the syrup, stir well and boil for a few minutes.

Remove from heat and sift again, squeezing the petals.

Put the jelly on the fire and bring to a boil again for a while.

Pour into hot jars and store in a cool place.