Preheat the oven to 350°F.

1. Place the cut tomatoes on a baking sheet and drizzle with olive oil and balsamic vinegar. Salt and pepper generously.

2. Bring cold water to a boil and add the flowers, then reduce heat and cook for 15 minutes.

3. Strain the resulting juice through a very fine sieve or with cheesecloth.

4. Dissolve the pectin in the juice and bring to a boil. Cook for 5 minutes.

5. Add the sugar and cook for another 5 to 10 minutes. Divide into jars immediately.