Method
Makes 3 jars. Put 60g marigold petals in a pan with 1 litre cloudy apple juice. Heat to simmering, remove and infuse overnight. Strain out petals, return juice to pan. Add 100ml lemon juice, heat to boiling. Add 750g jam sugar and last 20g marigold petals. Sterilise jars in oven at 100C. Boil hard to 105C. Skim, cool slightly until petals stop floating, then pour into sterilised jars.