Homemade Rose Petal Jam recipe
I am so happy to share my Rose Petal Jam recipe with you today! The roses have started to bloom and one way to make the flowers last longer is to cut them so that new ones can appear. What to do with all the cut flowers though? Well, you could make this rose petal jam for starters!
To make this jam couldn’t be easier. Start by bringing petals and water to a gentle simmer before adding sugar. Once the sugar dissolves, add lemon juice and observe the beautiful color that emerges. Simmer for 20 minutes before transferring to jars. This keeps for 2 months in the refrigerator. It will have a thick syrup-like consistency when it sets.
To make Rose Petal Jam, you will need the following ingredients:
Steps to make Homemade Rose Petal Jam
- 1
Bring petals and water to a simmer
2
Bring 1½ cups filtered water and 2 ounces of rose petals to a simmer in a saucepan over medium high heat for 2 minutes.
- 2
Add sugar
1
Add 1¾ cups of the sugar to the simmering mixture. Stir to dissolve the sugar crystals.
- 3
Add lemon juice and simmer
10
Add 3 tablespoons of freshly squeezed lemon juice and simmer for about 10 minutes.
- 4
Add sugar and pectin
1
Mix the remaining ¼ cup of sugar with 1 teaspoon of fruit pectin in a bowl. Incorporate with the jam while stirring to insure the pectin gets incorporated without clumping.
- 5
Simmer
20
Continue to simmer the jam for about 20 minutes until it resembles a silky syrup with petals floating in it.
- 6
Ladle the jam into sterilized jars
1
Spoon the jam into 3 (6 oz) jars using a ladle.
- 7
Serve
This jam tastes great on freshly baked bread or scones.
Recipe Reviews
In reply to Rachel Fauteux:
Dear Rachel Fauteux, thank you for the question. Unfortunately, our chef Dasha has not ever used the Malus Sylvestris Forest Apple for the pectin part. You can even skip this ingredient if you want. And the jam will turn out just as flavorful and delicious without it.
Dear Rose Petal Jam homemaker, I am curious to know, couldn't I make the Malus Sylvestris "Forest Apple" for the pectin part of the rose petal jam recipe. Instead, of using the pectin use malus sylvestris yellowish and green with a bit of red spurt from the crab apple. Or, is it easier just to use pectin without the additional gardening work. Rachel F. mrs.rachel.f@gmail.com please refer to my email in responds to your reply. Thank You.
Wonderful recipe and very rare too this is something ive never heard of until now.
Why no brands in the ingridents? what kind of sugar and where do i get the rose petals from?
Natural and delicious rose petal jam very pleased with how tasty this turned out.
I remember when my grandma used to make this and now i know how too couldnt be happier.
The smell is heavenly!! not sure how long it last but so far so good after a day.
Yummy and simple as can be this is wayyy better than store bought jam.
Will be making this a lot more often, never knew how easy it was to make jam thanks for sharing it with me.
Cool and refreshing taste too loved it.
My kids love rose petal jam with peanut butter as a sandwich the two combo well :)
WOW just fantastic recipe so good...
Smooth like butter and yummy loved it a lot!!
At first I was very confused on how this was going to turn into a jam but some how managed to get it right on the first try, easy steps and fun.
Can someone tell me what fruit pectin is and where i can buy it?
Great and simple recipe takes a while to make but worth it just for the simple taste of roses in your mouth.
Is it okay to use any colored roses or is there a specific kind you need?
I used this jam inside some scone cookies from here, it was good.
Spread this inside a warm crossiant with a side of strawberry iced tea...mmm perfection.
2 cups of sugar was just too much in my head so i went for 1 cup and it was a bit bitter.. my own fault though, nonethless the recipe was great and the rose petal jam tasted good slapped on to some plain sugar cookies.
Lemon juice made mine a bit zesty but i'm for it!! haha.
Ok so mine turned out extremely watery with some petals inside, i dont get it.
Amazing recipe! Thank you for sharing!
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