Marigold Conserve

• 5oz marigold petals
• 1lb sugar
• Lemon juice

Pound the petals (using a pestle and mortar, or a blender on slow speed). Make them very small, adding a little lemon juice to aid the process if necessary. Gradually work in the sugar until it is thoroughly absorbed. Put into small jars and cover. (This conserve was originally valued as a cure for melancholy.)