• First, remove the petals.
• Place the petals in a pot, add 3 cups water and bring to boil.
• Now drain and repeat the process two more times to remove the bitterness from the petals.
• In a pot, place the petals, add sugar, water and bring to boil.
• Now cover and cook on a medium heat for 30 minutes.
• Uncover and continue to cook until the jam thickens.
• Dissolve the gelatine in hot water, add to the jam and cook for 5 minutes.
• Now add lemon juice and cook for another 5 minutes.
• To see if the jam is ready, pour 2-3 tablespoons of the jam in a small dish and let it cool.
• If it’s too runny, you need to cook it a few more minutes to allow it to get thicker.
• Turn off the heat and let cool.
• Once cooled you can store the jam in a jar.
• Now enjoy (nooshe jan). 

We add lemon juice to stop the crystallization of the jam.