Make sure the flowers are cleaned and prepared as shown in the post above. Weigh the flowers—this recipe is calibrated for about 75-100g, but you can use about the same weight of sugar as you have petals (bear in mind you’ll need to adjust lemon juice and rind if you go too far above 100g though).

Set the sugar in a heavy-bottomed pan, and add a 1/4 cup water or just enough to dissolve. Heat gently and stir until the sugar is dissolved. Sprinkle a little extra water and swirl if too much sugar seems to be sticking to the pan’s sides.

Now continue to heat, undisturbed until the mixture starts bubbling vigorously--just a few minutes.

Add the flowers in, a little at a time, allowing the heat to wilt them well before the next addition. The flower addition will turn the sugar syrup watery again, so keep heating steadily.

Once again the mixture will start to bubble violently. This is a sign that the water is mostly gone and the temperatures are rising as the syrup thickens and starts to transform. Don't worry about string tests and jam-set tests. Once it has bubbled for a minute or two, even if the jam seems still quite liquidy, toss in the lemon zest and squeeze in the juice of 1 small lemon or largish lime.

Mix well, and turn off the flame. At this stage, you want a drop of jam set on a plate to simply hold shape & not appear runny. That's it. The whole process shouldn't take longer than about 10-12 minutes, start to finish.

100g of flowers and 100g of sugar gives you in the end just about 2 30g small sample sized jars of confiture—enough for small, special treats.