rose petal jam

Wild Rose Petal Jam made from wild rose petals  This homemade Rose Petal Jam is perfect on toast, scones, pastries or crepes or spooned over ice cream or cake. Makes a lovely gift.

Rose Petal Jam Recipe

½ cups of filtered water

rose petals (approx. 2 cups lightly packed

organic cane sugar

lemon juice

Pomonas fruit pectin

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes, uncovered.

Add 1 ¾ c of sugar into the simmering petals. Stir to dissolve the sugar crystals.

Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.

Simmer 10 minutes

In a small bowl, combine the remaining ¼ cup sugar and pectin.

While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.

Simmer gently for 20 more minutes

It may seem quite loose for jam, but it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.

This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.

Thank you for sharing this!  I love Fin's photos,  they're precious!  Im sure going to try this.  Love lots, 
Vangie

My first taste of rose petal jam was at my Aunt's house when I was 6 years old.  My family is Greek and my aunt's recipe is identical to this one.  I was captivated by the flavor just like you were.  

There are only three things I would emphasize.  First, there are different "families" of rose scents.  Some are more like perfume (damask).  But the only ones that are suited for making jam (in my opinion) are the clove scented roses.  

Many of the rugosa type roses have a strong clove scent (and doubled flowers, so your petal gathering effort is cut in half!).  My Aunt's rose bush was a rugosa called "Hansa" but there are many rugosas out there, and some have even naturalized along sandy beaches in coastal areas.  I was honored to get a cutting of my Aunt's bush when I got a house of my own, and I've been making jam ever since.

Another detail I would add is one that helps me know when it's done simmering.  The petals will eventually take on a translucent look.  You can almost see through them.  You'll notice the change. It's kind of hard to describe, but you'll understand when you see it.  When I see that change, I know it's very close to being done.

And lastly, I've had seasons where my rose bush just hasn't done well and I don't get many flowers.  Not to worry!  I've had good success freezing small batches of petals for a few weeks until I have enough to make the jam.  It seems to lose a bit of flavor, but it's better than nothing! 

Thanks for the great article!

This jam is a delight in every way...a joy to make from my own roses and delicious as well....thank you

Easy homemade rose petal jam recipe made with just a handful of ingredients. Can be used as a spread or a topping for puddings and desserts.

Rose Petal Jam (with Fresh or Dried Roses)

g fresh, edible red rose petals

g white sugar

water

Tbsp pectin

rose water

Place the rose petals and sugar in a bowl and gently rub them together to very lightly bruise the petals. This is to infuse our sugar with the rose aroma.

overnight

Cover with a cling film and leave on the kitchen counter.

THE NIGHT BEFORE (optional step)

chill

Place a small saucer in the freezer to chill, for testing the set.

combine

Combine the sugar and pectin in a bowl. This will prevent your pectin into forming lumps when heated.

simmer

Place the roses, water and sugar/pectin mix in a saucepan and bring to a gentle simmer on medium-low heat.

Stir a couple of times to help the sugar dissolve. Don&#39;t worry about the unsightly brown colour, the magic will take place with the lemon juice.

boil

Stir the lemon juice in and increase the heat to medium-high. Bring the mix to a rolling boil and keep it boiling for 10 minutes to thicken and get to its setting point.

test

Now, we&#39;ll test its setting. Take the saucer out of the fridge and place about a quarter tsp of your jam on it. Count to 30, then nudge your jam. If it wrinkles instead of just being a runny liquid, it&#39;s done. If not, keep it boiling for another 2 minutes, and repeat (place the saucer back in the freezer).

store

When you are happy with the set of the jam, take it off the heat and leave to cool for 2 minutes. Then, transfer the whole lot into your sterilised jar and leave and seal.Storage - see post above.

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