With Roses in full bloom now is a good time to make the most of the plentiful supply of petals and preserve them for use all year round. There is nothing that heals the soul quite like morning sunshine, time well-spent in the garden, and Rose Petal Jam. Turn garden Rose Petals into a sweet, stunning treat with this Rose Petal Jam recipe. Capture the scent of the Summer garden and put it in a jar on your shelf!
Rose Petal Jam is fragrant and floral, and it’s lovely on crusty toasted sunflower seed bread. Eating Roses for breakfast, what a beautiful and romantic way to start the day. If you ever wondered what it might be like for a hummingbird to taste a Rose, this jam is for you!
- 2 cups filtered water
- 3 cups organic wild rose petals, thicker tissue at base of petals removed
- 2 1/2 cups organic cane sugar
- 1/4 cup freshly squeezed lemon juice
- 3 ounces liquid fruit pectin + (more for desired thickness)
- 1 Tbsp rose-water
- Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
- Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more).
- Remove from heat, add rose-water. Pour into sterilized jars, and let cool completely. Makes 3 1/4 cups. Store in refrigerator up to 6 months.
Pick a pretty color Rose because your jam will be about the same color as the petals. The jam is made in small batches so you can vary the color of each batch depending on the amount of light and dark-colored Roses that are used. As a general rule of thumb, the most fragrant Roses are usually the most flavorful. All Roses that you intend to eat must be free of pesticides. Do not eat flowers from florists or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.