Peach Jam with Rose Petals
Blanch peaches in boiling water for a few seconds, then rinse with cold water, peel, halve and remove pits. Puree half of the peaches with lemon juice. Finely dice remaining half of peaches.
Mix peach puree and diced peaches with jam sugar and let stand 3-4 hours. Transfer mixture to a large pot and bring to a boil over high heat. Boil, stirring constantly, about 4 minutes.
Remove from heat and stir in rose petals. Immediately, ladle jam into hot, rinsed jars. Seal immediately, turn jars upside down, and let cool about 20 minutes. Turn right-side up and let cool completely.