This is a wonderful recipe for WILD ROSE FAERY JAM, from one of my favorite cookbooks, The Wicca Cookbook by J. Wood and T. Seefeldt.
2 cups water
2 cups rose petals, white bases removed (they are bitter tasting!)
2-1/2 cups super fine sugar
1/8 cup freshly squeezed lemon juice
1-1/4 tablespoon rose water
In a large saucepan, bring the water to a boil. Decrease heat to the simmering point and add the rose petals. Simmer for 5 minutes, until petals are pliable. Add the sugar and lemon juice. Bring back to a boil. Decrease heat and simmer for 30 minutes. Stir until the sugar has dissolved and the mixture begins to thicken. Add the rose water. Let stand, until foaming.
Too test for donesness, place a spoonful of the jam on a cold saucer. Allow the mixture to cool and push on the surface; if it wrinkles, it is ready. Allow the jam to cool slightly, then pour into sterilized jars. Store in the refrigerator; jam will keep up to two months.