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

Make sure that the flowers are completely covered and submerged

Seal the jar and leave overnight

Strain through a muslin cloth and reserve the liquid

Place 500mls of the reserved liquid into a sauce pan

Add the lemon juice and the fructose

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

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

Add this to the sauce pan and whisk in

Skim off the scum, reduce the temperature and leave to simmer

When at jam set stage (over 104° Celsius) remove from the heat - this took me an hour

Place into sterilized glass jars

Leave to cool before sealing and storing in the fridge

Bring up to room temperature before using