The old-fashioned, heavily scented, red roses are best for this. Clearly one should be careful to use ones that have not been sprayed with pesticide.
Carefully rinse the rose petals and snip off white bases. Place the petals in a bowl and gently mix in half the sugar. Cover the bowl and leave overnight.
The next day, put the remaining sugar and the water on to boil, stirring to dissolve the sugar. Add the lemon juice and boil for a further 5 minutes.
Leave aside to cool until just warm, then stir in the rose petals. Put back on the heat and bring slowly to a boil. Boil gently until thick, then pour into sterilized hot jars and cover in the usual way.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.