Lilly Higgins: Rose petal jam

Wash the petals well to remove any insects that might be hiding. Pat dry with a tea towel. I usually use the salad spinner for this.

Tip into a bowl with 100g of the sugar and the lemon juice. Massage the petals gently with the sugar and juice. Try not to break them, but it’s fine if they mash up a little. Dissolve the remaining 200g of sugar in a wide saucepan with the water. Add the petals and their syrup.

Bring to the boil, then simmer for 30 minutes. At that stage, the petals should all be sinking below the syrup and the colour will still be bright.

If you leave it to cook any longer, it will darken too much.

Pot into clean jam jars and leave to set. Serve with granola and yoghurt for a special and simple breakfast.