Rose Petal Preserve (Sladko ot Rozi)

Steps

1. 1
   Pick the roses early in the morning, when the scent is strongest. Pull off the petals and snip away the pale, bitter base of each with scissors, then shake out any insects.
2. 2
   Put the petals in a bowl with half the lemon juice and 200 g of the sugar and rub them between your hands for 5 minutes, until they darken, shrink and turn juicy. Cover and leave for 2 hours.
3. 3
   Dissolve the rest of the sugar in the water and boil for 5 minutes to a syrup.
4. 4
   Add the petals with all their juice and simmer over low heat for 20–30 minutes, skimming off the foam, until the syrup thickens and a drop on a cold plate holds its shape.
5. 5
   Stir in the remaining lemon juice in the last minute: it brightens the colour from brownish pink to ruby.
6. 6
   Pour into small hot sterilised jars, seal and turn them upside down to cool. Kept cool and dark, the preserve lasts a year; serve it by the spoonful, the Bulgarian way.