To prepare Rose Petal Jam:

1. Gather a large bowl of red rose petals while the dew is still on them. Strip the petals down and wipe carefully, removing the white or yellow centre pieces.
2. Spread them out loosely and sprinkle with sugar.
3. Make a sugar syrup by combining 900ml of rain water (I used bottled water) with 700g sugar. Dissolve slowly over the heat and bring to the boil, then cook until the edges begin to crystallise. Remove from the heat, and add the strained juice of one small lemon and enough rose petals to absorb the syrup so that you get a pulp.
4. Bring to the boil again and add 25g of unsalted butter. Simmer.
5. Measure out this pulp and for every 450g of pulp add 350g of sugar. Bring back to the boil and simmer for 20 minutes or until it is well set.

Tip: You can check it is set by placing some on a saucer and running your finger through it. If it leaves a definite channel, it is set.

To prepare Peach and Passionfruit Jam:

1. Put the peaches, passionfruit pulp and water in a large pot or preserving pan.
2. Bring slowly to the boil, then continue to cook until the peaches are soft. Add sugar and lemon juice, and boil quickly for 30 minutes until set.