400 ml water
100 ml lavender spikes, fresh
--- Lavandula angustifolia 'Hidcote Blue'
30 ml lemon juice
pectin gelling agent 2:1 for 1/2 kg fruit
130 g sugar
3 fragrant roses, the petals
--- 'Multiflore de Vaumarcus', Menet 1875
Bring water to a boil. Remove from heat, add the lavender spikes and let stand for about 30 minutes. Pour through a fine sieve into a saucepan (you should get about 350 ml of lavender water). Add lemon juice and gelling agent, stir well and bring to a boil. Add sugar, bring to a boil again and cook for about 3-5 minutes, constantly stirring.
Put rose petals into prepared jars. Funnel the hot jelly into the jars, screw on lids. While cooling, occasionally turn the jars upside down, so that the petals will distribute in a decorative way.