Place your rose petals in a colander and rinse them thoroughly to make sure you get rid of any dirt or insects.
Place the rinsed rose petals and water in a large sauce pan. Simmer for 10 minutes.
Add sugar to the mixture and stir until sugar is completely dissolved. Stir in lemon juice. The lemon juice should brighten things up a bit, it brings back the original color of your roses! Darker roses will result in a darker jam, and light colored roses will result in a lighter colored jam.
Sprinkle the powdered pectin on top of the mixture and stir to combine.
Simmer the mixture for 20 minutes.
At this point, if you do not want to can the jam, you can just pour it into jars and refrigerate it. This recipe makes approximately 4 half pints or 2 pints of jam.
If you want to can the jam, then sterilize your jars, lids, and rings. Pour the jam into the sterilized canning jars, leaving 1/4 inch head space. You can easily measure the head space with this inexpensive canning funnel.
Wipe the rims of the jars with a damp paper towel or dish towel. Place the lids and rings on the jars,
Place the jars in a boiling water canner, completely covering the jars with at least one inch of water.
Process the jars in the boiling water canner for 10 minutes. Remove the jars from the canner and place on the kitchen counter to cool.
Let the jars set for about 24 hours before moving them. The jam will be a little runny at first but will continue to gel in the next 24 hours.
Sealed jars can be stored in the pantry for 1-2 years. Enjoy!