The Hirshon Russian Rose and Rum Jam – лепесток розы варенье с ромом

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300g rose petals (unsprayed damask rose, dog rose or similar, are best – be SURE they are unsprayed, do not use commercially-bought roses for this!)
600g sugar
juice of 1 lemon
2 tbsp Vana Tallinn (preferred) or spiced dark rum (TFD Change – original was dark rum)

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Pick over the rose petals, removing any debris, leaves, insects etc then trim off the petal bases (these can be bitter). Coarsely chop half the petals in a food processor then add 200g sugar and half the lemon juice and rum. Blend to mix then add a further 200g of sugar.
Mix for 1 minute in the processor, scraping the sides of the food processor bowl. Turn the resultant mixture into a large bowl then repeat the process with the remaining ingredients.
Pack the resultant mixture into small jars (about 250g), rapping the jars lightly on a work surface to remove any air bubbles. Cover with tight-fitting lids then store in a cool place. Allow to mature for at least 2 months before use. If used sparingly the preserve will last for up to a year (which is why small jars are a good idea).