8 ounces fresh rose petals, white base trimmed off
2 cups white sugar 3 cups water lemon juice
1 (1.75 ounce) package powdered fruit pectin
Toss the rose petals and sugar together in a bowl until evenly coated. Cover, and let stand at room temperature overnight.
The following day, bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petals and all of the sugar, and stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil that cannot be stirred down. Stir in the pectin, and boil for 1 minute. Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.