Rose Petal Jam and Syrup (In process)

These are petals from two of my most fragrant roses: rugosa and Louise Odier. Both are old varieties, hardy and fragrant. The more smelly the rose the better the addition to the pot.
It takes about a week for me to collect enough rose petals to steep in hot water, like making tea, and sugar. As the roses increase there will be more jam and made faster.
Opening some rose petal syrup for winter pancakes smells like summer has returned for a meal.