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Throw both the whole strawberries and the mashed ones into a non-metallic bowl with the rose petals, lemon juice and warmed sugar. Cover the bowl and leave it overnight.
The following day, place the contents of the bowl into a preserving pan and cook over a low heat, stirring it until all the sugar has dissolved. Turn up the heat and boil for around 15 minutes or until the setting point is reached (105°C or 220°F). A jam thermometer will come in handy here.
When the setting point has been reached, add the rose water and take the pan off the heat. Skim off any scum that may have settled and leave the jam to cool for 5 minutes. Once cooled slightly, pot into warm, sterilised jars and seal. Label up with your favourite labels, then store it up or give as excellent gifts.