Rose-Petal Preserves (Moraba-ye gol-e-Mohammadi)

1 pound fresh or 2 cups dried rose petals
1/4 cup lime juice
2 1/2 cups sugar
2 cups water
1 cup slivered pistachios
2 tbsp rose water (if using dried rose petals)

1. Select fresh pink rose petals. Cut off the white ends and of the petals and wash carefully, especially if they have been sprayed with pesticides. Place rose petals in a container and cover with cool water. Let stand for 15 minutes, then drain. If using dried rose petals, place in a pot, cover with water and bring to a boil. Drain in a colander. Sprinkle with 1 tbsp lime juice and let sit.
2. Place sugar and water in a laminated pot. Bring to a boil, reduce the heat, and let simmer over medium heat for 35 minutes, or until the syrup has thickened.
3. Add the rest of the lime juice, rose petals, slivered pistachios, and rose water, mix well, cover and simmer over medium heat for 20 minutes longer, or until the syrup sticks to the back of a spoon. Remove from heat and let cool.
4. Sterilize jelly jars in boiling water; drain and let dry. Fill the jars with the hot jelly and seal. Store in a cool, dark place.


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