Alberta adopted the Wild Rose as it's official flower in 1930.  The fragrant petals add a sophisticated twist to this jelly.

Ingredients:

• 1/2 cup Rose Petals
  
• 2 Lemons, Juiced
  
• 4 Pounds Skeena Cherries
  
• 1/2 Cup Water
  
• 4 TBSP Powdered Pectin
  
• 2 Cups Sugar
  

Directions:

Wash rose petals very well.  Removing all bugs and dirt.  Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.

Place the whole, unpitted cherries in a large saucepan, and crush lightly using a potato masher. Add the water, and bring to a boil. Turn the heat down and simmer for ten minutes, crushing the cherries as they cook. 

Strain the juice through a coarse chinois or a cheesecloth lined sieve. Once you have collected as much juice as you can, strain again through a jelly bag, this time taking care not to squeeze the bag and letting the juice drip through. 

Measure out 3 cups of the juice, minus three tablespoons, and keep aside.

Bring the cherry juice to a boil in a saucepan, over medium high heat.  Stir constantly.  Stir in the rose petal mixture and reduce heat to a simmer for 20 minutes.  Increase the heat back to a boil for five minutes, add pectin, boil for 1 minute.  Remove from heat.

Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.