Place the petals into a large jar and cover with boiling water

Seal the jar and leave overnight

Strain through a muslin cloth and reserve the liquid

Place 250mls of the reserved liquid into a sauce pan

Add the lime juice, zest and fructose

Bring to the boil over a medium temperature, stirring until the fructose dissolves

Remove 60mls of the liquid and add the pectin to make a slurry

Add this to the sauce pan and whisk in

Reduce the temperature and leave to simmer

When the temperature of your jelly reached 104° Celsius) remove from the heat

Place into a sterilized glass jar

Leave to cool before sealing and storing in the fridge