Ingredients

Steps

• Squish the strawberries in a large preserving pan and cook over medium heat for 20 minutes.
• Add the sugar and lemon juice and heat until the sugar dissolves completely.
• Bring the mixture to a rolling boil and cook for 20 minutes while stirring occasionally.
• Add the rose petals and rosewater and cook for an additional 2 minutes.
• Remove from heat, skim off any scum, and stir in a knob of butter if desired.
• Let the mixture stand for a few minutes before pouring into sterilised jars.