Recipe by mollypaul
A romantic preserve from the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. 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.
- 2 tablespoons orange blossom petals, powdered
- 1⁄2 cup water, boiling
- 3 cups sugar
- 8 tablespoons rose water