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1
Skin peaches and remove pits.
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2
Slice peaches into wedges and place in a bowl.
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3
Cover sliced peaches with water and add lemon juice (reserving 1 tsp for rose syrup).
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4
Let peaches stand while preparing rose syrup.
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5
For rose syrup, in a large saucepan, combine sugar, corn syrup and 2 cups water.
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6
Bring mixture to a rolling boil and stir until sugar is dissolved.
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7
When syrup is clear (all sugar is dissolved), remove pan from heat and stir in the rose petals and reserved lemon juice.
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8
Return pan to heat and bring up to a slow boil for approximately 15 minutes or until the color has transferred from the petals to the syrup.
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9
When the syrup is nicely colored, scented and slightly thickened, remove the pan from the heat, cover and cool while preparing the fruit.
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10
Sterilize 4 1-pint canning jars, lids and sealing rings in a boiling water bath.
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11
Keep canning jars in hot water until fruit is ready.
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12
Drain the peaches from the soaking liquid.
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13
Pack peaches into canning jars until peaches are 1 inch from top of jar or at jar shoulder.
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14
Strain rose petals from syrup and then divide syrup among the 4 canning jars already filled with peaches.
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15
Cover the jars with the sterilized lids and bands and tighten slightly.
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16
Prepare a water canning bath, place jars in bath and cover with at least 2 inches of water then process in the boiling bath for 20 minutes.
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17
Use tongs to remove jars from bath and place on a kitchen towel to cool.
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18
Check covers to ensure a tight seal (cap should be slightly concave) and tighten bands if necessary.
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19
Store in pantry for up to 1 year if seal is tight.
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20
If seal is not tight, store in refrigerator for up to one month.
