Step 1

Prepare the roses by removing the petals and washing them well.

Step 2

First combine the sugar and pectin in a bowl. Then, in a medium heavy-based pan, add the sugar pectin mix, water, and rose petals.

Step 3

Heat the mixture over a low-medium heat stirring constantly, till the sugar is entirely dissolved. Don't raise the temperature until it is dissolved, otherwise, you can end up with a grainy jam and/or the formation of sugar crystals.*

Step 4

Add the lemon juice and then continue heat at a slightly higher temperature for a further 5-10 minutes ( only stirring once or twice), allowing the mixture to begin thickening.**

Step 5

Remove from heat and allow the jam to cool slightly. Meanwhile, sterilize all of the jars/utensils you'll be using to transfer and store the rose jam. To do this, wash everything with soapy water and then place it in the oven for about 10 minutes at 160ºC/325ºF to completely dry it.

Step 6

Pour into sterilized jars, being careful not to touch the inside of the jar or lid during this step. Finally, seal the jars and your jam is ready!

Step 7

Without properly heat ‘canning’ this rose jam/ rose jelly it will last in the fridge for up to two months or in the freezer for up to 6 months.You can also use a boiling water bath canner method (check my Step-by-Step Guide to Water Bath Canning for Beginners) to properly store your jam for long-term storage. That way your jam will last around 1-1.5 years in a cool, dry, dark location.