fresh rose petals, enough to fill a 1.5litre container
2-3tbsp lemon or lime juice
2 generous tbsp rose water
sterilised jam jars
Cut away and discard the white base of the petals. Place the petals in a large bowl, cover with cold water and put in the fridge for about an hour. Drain the water and spread the petals to dry on paper towels. Rinse and dry the bowl, then start layering the petals with 225g sugar, making sure they are all sprinkled with it, cover with cling film and place in the fridge overnight or for up to 8 hours.
In a preserving pan, bring the remaining sugar and 250ml water to the boil. Add the lemon or lime juice and then the petal and sugar mixture. Bring it back to the boil and then simmer over a medium heat for about 15-20 minutes or 110°C/220°F on a sugar thermometer or do the plate test – while the jam is cooking, place a small plate in the freezer.
After 20-30 minutes or so, put a small amount of jam on the plate, put it back in the freezer for 30 seconds, then nudge it with your finger. If it sticks and crinkles, it is ready to be potted. Add the rose water and bring it back up to 110°C/220°F, which will take very little time. You add the rose water at this late stage so that it doesn’t lose its fragrance. Pour the jam into sterilised jars.