rose recipes

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

Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen. 

Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge

tbsp Ghee (or Brown butter)

milk

Milk powder

Sugar (Fine variety)

tbsp Pistachios (roughly chopped)

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps. 

Continue stirring this on low flame for 2 to 3 minutes.

Step I

Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

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Rose Petal Jam Recipe

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