Blanch the petals in the boiling water, let them boil briefly and infuse for about 15 minutes. Make a jelly with the rose petal stock, the citric acid as well as the jelling sugar according to the package instructions. You will be surprised by the color and aroma. If the rose aroma is too intense, you can mix the broth with apple juice (a little more tart) or fresh nettle broth (a little more earthy).
Tip for a long shelf life: After bottling, hobby cooks should turn the screw-top jars with the hot fruit mixture upside down; this kills fungal spores and bacteria.