Boil the water in a large heavy saucepan. Then reduce temperature and add rose petals. Simmer for 5 minutes. Add sugar and juice of one lemon. Bring to a boil and then simmer gently for 30 minutes. Stir until sugar is dissolved and mixture thickens. Add water to florets. Now whip amount of bubbles. When bubbles become creamy, check consistency by placing a spoonful of jam on a cold saucer, cool and press against the surface, if it wrinkles, the jam is ready. Allow the jam to cool down slowly, then pour into sterilized jars, label and seal.
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