Wash the rose petals well and remove the white part with a pair of scissors.
Place the petals into a saucepan and pour in the lemon juice.
Over low heat stir with a wooden spoon until the petals disintegrate.
Remove from heat and place the saucepan in a bowl of cold water, this will help keep the color bright.
In a separate pan, combine the sugar with the water.
Bring to boil over high heat.
Pour the syrup over the rose petals.
Over low heat, simmer about ten to twelve minutes, stirring continuously until the syrup thickens.
Remove from heat and cool.
Pour the jam into small jars, cover and store.
Excellent to use for breakfast toast, over ice cream or puddings.