Put a saucer in your freezer before you begin so you can do the 'freezer test' later to see if your jam has set.

Carefully rinse the rose petals in cold water to get rid of any dirt and bugs and then drain them.

Place them in a pot with the sugar. Massage the petals together with the sugar until they break down a bit but not totally. You want to retain some of the texture of the petals in the jam.

Add the water and lemon juice. Bring to a simmer.

Let cook for up to 20 minutes, stirring occasionally.

When you think the jam has reached the setting point, do the freezer test. Take the saucer out of the freezer, spoon a bit of jam onto it and return it to the freezer for 2-3 minutes. If the jam wrinkles when you push your finger up against it, it's done.

Pour into clean, sterilised jars and enjoy. It will keep for up to 2 months in the fridge, or you can freeze it.