Place the rose petals and sugar in a bowl and gently rub them together to very lightly bruise the petals. This is to infuse our sugar with the rose aroma.
Cover with a cling film and leave on the kitchen counter.
THE NEXT DAY
Place a small saucer in the freezer to chill, for testing the set.
Combine the sugar and pectin in a bowl. This will prevent your pectin into forming lumps when heated.
Place the roses, water and sugar/pectin mix in a saucepan and bring to a gentle simmer on medium-low heat.
Stir a couple of times to help the sugar dissolve. Don't worry about the unsightly brown colour, the magic will take place with the lemon juice.
Stir the lemon juice in and increase the heat to medium-high. Bring the mix to a rolling boil and keep it boiling for 10 minutes to thicken and get to its setting point.
Now, we'll test its setting. Take the saucer out of the fridge and place about a quarter tsp of your jam on it. Count to 30, then nudge your jam. If it wrinkles instead of just being a runny liquid, it's done. If not, keep it boiling for another 2 minutes, and repeat (place the saucer back in the freezer).
When you are happy with the set of the jam, take it off the heat, stir in the rose water and leave to cool for 2 minutes. Then, transfer the whole lot into your sterilised jar and leave and seal.Storage - see post above.