Strawberry and Elderflower jam and Rose petal jelly

Strawberry and Elderflower jam (makes 4 jars): tie 4 elderflower heads in a muslin bag. Wash 1kg strawberries, put in pan with juice of 1 lemon and the elderflower bag. Heat to soften, add 1kg jam sugar, stir to boiling, boil 6 mins to setting point. Leave 10 mins, remove flowers, pour into sterilised jars. Rose petal jelly (makes 2 jars): mix half the 500g sugar with 10g pectin. Heat 500ml water with remaining 250g sugar until dissolved. Add lemon juice. Pour onto dry sugar and pectin whisking. Bring to rolling boil until 104C setting point. Add chopped rose petals, stir, cover 2-3 mins, bottle.