Step 1

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes, uncovered.

Step 2

Add 1 ¾ c of sugar into the simmering petals. Stir to dissolve the sugar crystals.

Step 3

Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.

Step 4

over low heat.

Step 5

In a small bowl, combine the remaining ¼ cup sugar and pectin.

Step 6

While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.

Step 7

It may seem quite loose for jam, but it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.

Step 8

This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.