English roses, preferably
Water
Honey
Lemon

P ick a large quantity of rose petals. Wash and drain and set to work immediately. Cut off the whitish tips (if necessary). Chop and measure the chopped petals. Put into a saucepan half that amount of water and half that amount of honey. Stir and when the water and honey have merged, add the petals and 1 teaspoon of lemon juice for each 2 cups of crushed petals. Bring to a slow boil and then simmer until jam thickens or about 1/2 hour.

Pour into warm jars and cover tightly. You don't have to limit yourself to rose petals when making jam from flowers. Try jasmine, orange, rosemary, or violet leaves. (Use organically grown unsprayed flower petals only.)