1. Detach petals from calyx (which surround the flower) and discard calyx. Chop petals finely and place in a deep bowl. Cover petals with lemon juice. Cook petals and lemon juice on high for 4 minutes.
2. Add boiling water and sugar and stir well. Cook 2 minutes then stir. Cook another 2 minutes, stir and then cook 2 minutes more and stir. Let cool for one hour.
3. When cool, cook for 2 minutes, then stir. Test whether jam gels by placing a small amount on a cold plate. If needed, continue cooking but no more than 2 minutes at a time. Pour into a sterilized jar.
This recipe produces a rich spread with the consistency of honey. It has a distinctive flavour and is delicious on toast or scones. Can be used as a glaze or diluted with white vinegar for sauces or marinades.
Photo credit: @usukgardening