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["Wash the rose petals well, and trim off any white ends you come across. Drain the petals and place into a 4 qt, or larger, pot. Cover with fresh, cold water, add 11/2 tablespoons lemon juice, bring to a boil, and then simmer for 30 minutes, stirring occasionally.", "When the water is red, and the petals have faded to a pale magenta, drain the petals, reserving 4 cups of the rosewater. Set the petals aside.", "In the same pan, combine 2 c reserved rosewater (from what you just drained and set aside), 1/2 c water, 1 c sugar and the remaining 1.5 tablespoons Meyer lemon juice. Boil 10 minutes, making sure sugar is dissolved. Remove from heat and stir in reserved petals. Let macerate 2 hours and then drain, reserving this rose syrup. At this point, you can dispose of the petals.", "If you're planning to can this jelly, get your canning pot set up- water boiling, jars out, etc.", "In a (separate) large pot, add another 1 c reserved rosewater, 1 c water, the diced lemon, diced apple, and the cheesecloth purse (if using; see note 2 above). Turn the heat to high. When boiling, add the currants, and the rose syrup you made earlier. Boil 10 minutes, remove cheesecloth purse, and add 11/2 c sugar.", "Let the mixture cook until the sugar dissolves and a nice boil returns. Remove from heat and carefully strain through a fine-mesh sieve, ultimately returning the liquid to your pot.
