Gently rinse the petals and remove the white petal ends. Pack your petal firmly into a measuring cup. You'll need 2 cups for this recipe. Cover the 2 cups of petals with 2 cups boiling water in a pan and simmer 10 minutes. Strain the liquid and reserve the petals. Add 2 3/4 cups sugar and 3 tablespoons honey to the water in which the petals were cooked and simmer, uncovered, 30 minutes. Add 1 teaspoon lemon juice and the reserved petals and simmer 30 minutes more. The rose petals will have dissolved. Have your jelly jars ready. Bottle and seal.