Prep 10 mins
Cook 20 mins
A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- Steep petals in boiling water for ten minutes.
- Pound into a paste.
- Add sugar and cook until thick; pour into a clean jar and seal.