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Pop the petals in a sieve and place in a bowl of cold water and leave for a few minutes, encouraging any little bugs to climb out. Lift out of the water and place in a heavy based saucepan with the water, sugar, rhubarb and lime. Stir to combine then once the sugar has dissolved, bring to the boil.
Leave to gently putter away, giving a little stir every now and then to check it hasn’t caught on the bottom. If you have a sugar thermometer, allow the pot to reach 105°c. If you do not then drop a small bit on to a cold plate, leave for a few minutes then run your finger through it. It’s ready when the jam wrinkles up a bit when pushed. Repeat this process until it's thickened. If it so happens that it doesn’t thicken to a traditional jam like consistency, not to worry. It will still be delicious. This just happens sometimes.
Pot up into sterilised jars and keep refrigerated.