100 g fragrant, more leafy Rose petals
2 1/2 cup sugar
2 cup water
2 + 2 tbsp lemon juice
Place rose petals, sugar and 2 tbsp of lemon juice in a medium-size pot. Crush the petals well with sugar and lemon juice, using your hand. Set it aside about for 4 hours. Then, add the water and cook for about 20-25 minutes at medium heat, stir occasionally.
Take one spoon from jam on a cold plate, if it is not runny and stays, then it's done. After 2 minutes turn the heat off. Let it cool down, then pour into the clean jar to store.