Method
Prep:20min  ›  Cook:45min  ›  Extra time:8hr  ›  Ready in:9hr5min 

1. In a large preserving pan, combine the water and the sugar and bring to the boil. Prepare the roses by giving them a gentle wash, cut away all greenery and use only the colourful part of each petal - the white heels are bitter, so discard.
2. Add the rose petals to the boiling water. For the first few minutes they will rise to the top, so keep pushing them down. Boil for 30 minutes. Remove from the heat and allow to steep for 8 hours.
3. Return the pan to the heat and bring to the boil. Add the citric acid and boil for a further 15 minutes.
4. Begin testing for the setting point by placing a small amount of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
5. Skim the jam if necessary and transfer to sterilised jam jars and cover immediately. Leave undisturbed in a cool place for 8 hours to set.

Tip

Be sure to choose roses that are untreated and have not been sprayed with chemicals.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.