How to make Fresh Rose Petal Jam

Carefully wash and pat dry the selected rose petals. It's imperative to be gentle to keep them intact.

Chop the petals finely or tear them into small bits. I've found that tearing all the petals by hand is the most rewarding, allowing the petals to release their natural juices.

In a saucepan, combine the petals, sugar, and lemon juice. Stir over low heat until the sugar has completely dissolved.

Cover and let the mixture stand for about 2 hours. This time is essential in order to let the flavors marry and intensify. Remember patience is key here.

Add the lemon zest and pectin to the saucepan. Traditional jam recipes may not include pectin, but my experience tells me that it gives the jam a fuller body and spreads a little easier.

Bring the mixture to a boil over medium-high heat. Here, do keep a close eye on it to avoid overflowing or scorching.

Reduce the heat, and let it simmer for around 30 minutes, or until the mixture thickens to a jam consistency.

Test the jam by dropping a spoonful onto a chilled plate. If the jam doesn’t run and stays put when you tilt the plate, it's ready.

Let the jam cool slightly before transferring it to clean, sterilized glass jars. Always use sterilized jars to ensure your jam stays fresh and mold-free for as long as possible.