This is a low-sugar recipe with a beautiful fragrance.
If there are no wild roses near you, feel free to substitute in rose water.
Alberta adopted the Wild Rose as it's official flower in 1930. The fragrant petals add a sophisticated twist to this jelly.
Wash rose petals very well. Removing all bugs and dirt. Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
Place the whole, unpitted cherries in a large saucepan, and crush lightly using a potato masher. Add the water, and bring to a boil. Turn the heat down and simmer for ten minutes, crushing the cherries as they cook.
Strain the juice through a coarse chinois or a cheesecloth lined sieve. Once you have collected as much juice as you can, strain again through a jelly bag, this time taking care not to squeeze the bag and letting the juice drip through.
Measure out 3 cups of the juice, minus three tablespoons, and keep aside.
Bring the cherry juice to a boil in a saucepan, over medium high heat. Stir constantly. Stir in the rose petal mixture and reduce heat to a simmer for 20 minutes. Increase the heat back to a boil for five minutes, add pectin, boil for 1 minute. Remove from heat.
Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.