Homemade Rose Petal Jam (+ Uses)

5 from 26 votes
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A flavorful, delicious, and simple rose petal jam recipe made with just 4 ingredients and a simple process! Perfect as a spread, slathered, or spooned into desserts- this rose jam will take your dishes to the next level!

close up of Rose Jam on a butter knife

The flavor of rose is one of my ultimate guilty pleasures, and not just because I’ve grown up consuming it a lot with delicious Lebanese sweets. I already have posts on my blog for homemade rose water and, more recently, rose extract. Now, here is a simple but sinfully delicious recipe for rose petal jam.

As delicious as strawberry, raspberry, blackberry, fig, rhubarb, and other fruit jams are- this rose jam is my ultimate indulgence jam. The fragrant rose flavor is strong and sweet, without being overwhelming. I find it hard not to slather it over everything that I can.

Rose Jam in a heart shaped bowl with a spoon

Plus, when all you need for this organic rose petal spread are four ingredients (water not included), a few simple tools, and 30 minutes of prep – it’s the perfect way to try something new and a simple step into the world of jam-making.

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The Ingredients

Ingredients for making rose jam

Sugar: For this particular recipe, I’ve decided to use cane sugar. However, you can experiment with other sugar types, too. Just be aware that different sugars will affect the flavor differently. It also affects the set and shelf life- so be wary when trying to reduce the amount I’ve suggested.

Pectin: You can buy ‘jam sugar,’ which is a combination of white sugar mixed with pectin, or buy pectin on its’ own. I like to use separate pectin nd experiment with different sugar types. However, I’ve included a method for using jam sugar with this recipe too.

Fresh Roses in a tray

Fragrant Organic Rose Petals: There are several types of edible roses that you can use that will all result in slightly different flavors and colors. It’s best to use roses with thin and/or more delicate petals so they end up soft, rather than chewy.

Lemon Juice: Not only does lemon juice help the jam set (as it works to bond the pectin to the other ingredients), it also prevents bacteria growth, and works like magic on brightening up the color of the jam and petals, when using specific roses.

Note* Bottled lemon juice has a consistent pH level, unlike raw lemons, so you can use it if preferred. However, I prefer to use fresh lemon juice.

closeup of Rose Jam on sourdough toast

Equipment Needed

A Pan: Use a heavy-based large ad shallow pan rather that one that is tall and thin, for quicker and even cooking.

Spatula or wooden spoon: Avoid using a metal spoon or plastic. Go for heat-proof wooden or silicone tools.

Jam Jars: Especially needed if you plan to ‘can’ the jam for long-term storage. Otherwise, you need sturdy heat-proof jars with tight, airtight lids.

Sieve or jelly bag (optional): If you want to remove some or all of the rose petals from the jam.

Canning Funnel (optional): While not entirely necessary, especially if you aren’t canning the jam for long term storage, this tool does make transferring the jam into the jars much cleaner and easier. 

The Step By Step Instructions

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.

Note* Depending on what rose petals you use, they may leech the majority of their color during the initial cooking. Don’t panic though, this is temporary as the lemon juice works magic in brightening up the colors!

steps for making rose jam

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.

Note** The ‘setting; point may vary depending on your pan and the size of the batch you’re preparing. You can check to see if the jam is set by placing a plate in the fridge/freezer to chill. To test the set, place a spoonful on the plate and leave for 30 seconds. When you press the jam, if it wrinkles (even a little), then it will set.

white spoon of Rose Jam inside a pot of jam

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.

sterilizing glass jars in oven

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! You can optionally water bath the jam too.

How To Store

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 (outlined in the recipe notes of my Blackberry Jam recipe) 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. 

pouring rose jam into a sterilised glass container

Recipe Notes

  • You can make this into a rose petal jelly by simply straining the petals out of the mixture before allowing it to set. The rose jelly is best for when you don’t want any additional texture from the petals in your dish.
  • You can use dried rose petals too – about 1/3 cup of dried petals are equal to 1 cup fresh.
  • If you end up with a jam that is too runny, this can be cooked again to thicken up either with more reducing or a little additional pectin. It’s always better to undercook rather than overcook. 
  • The more jam you make, the longer it will take to reach its setting point. Mine is a small-batch jam, so it didn’t take long at all.

How To Serve

Rose Jam on toast

There are tons of ways to use this rose petal spread. For example, on toast (like this Simple Homemade Multigrain Bread or Whole Wheat Bread.)

Alternatively, spread over croissants French Toast, or pancakes. This rose jam also works well as a topping for desserts – such as over ice-cream (also within these Vegan magnums), and within creamy breakfast and dessert dishes like rice pudding or overnight oats.

Of course, this also works well to spread over cakes, macarons, and even a spread for Healthy Banana Bread (Naturally Sweetened).

Personally I love to spoon some into my yogurt bowls (using either this greek/natural yogurt, coconut yogurt, or almond yogurt).

Other Rose Recipes

If you give this rose jam recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Rose Jam

5 from 26 votes
By: Samira
A flavorful, delicious, and simple rose petal jam recipe made with just 4 ingredients and a simple process! Perfect as a spread, slathered, or spooned into desserts- this rose jam will take your dishes to the next level!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 32 Tbsp

Equipment

  • Large, shallow heavy-based saucepan
  • Silicone spatula or wooden spoon

Ingredients 
 

  • 3 cups edible organic rose petals
  • 3/4 cup cane sugar or use jam sugar and omit the additional pectin
  • 3 Tbsp pectin
  • 1 lemon, juice or around 1/4 cup bottled lemon juice
  • 1/2 cup water

Instructions 

  • Prepare the roses by removing the petals and washing them well.
  • 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.
  • 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.*
  • 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.**
  • 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.
  • 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!

How To Store

  • 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.

Video

Notes

Note* Depending on what rose petals you use, they may leech the majority of their color during the initial cooking. Don’t panic though, this is temporary as the lemon juice works magic in brightening up the colors!
Note** The ‘setting; point may vary depending on your pan and the size of the batch you’re preparing. You can check to see if the jam is set by placing a plate in the fridge/freezer to chill. To test the set, place a spoonful on the plate and leave for 30 seconds. When you press the jam, if it wrinkles (even a little), then it will set.
  • You can make this into a rose petal jelly by simply straining the petals out of the mixture before allowing it to set. The rose jelly is best for when you don’t want any additional texture from the petals in your dish.
  • You can use dried rose petals too – about 1/3 cup of dried petals are equal to 1 cup fresh.
  • If you end up with a jam that is too runny, this can be cooked again to thicken up either with more reducing or a little additional pectin. It’s always better to undercook rather than overcook. 
  • The more jam you make, the longer it will take to reach its setting point. Mine is a small-batch jam, so it didn’t take long at all.
 
Read the blog post for more notes on the ingredients and suggested uses!
Course: DIYs
Cuisine: Middle Eastern
Freezer friendly: 6 Months
Shelf life: 2 Months

Nutrition

Serving: 1Tbsp, Calories: 23kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 3mg, Fiber: 1g, Sugar: 5g, Vitamin C: 1mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 26 votes (16 ratings without comment)

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42 Comments

  1. rhian payne says:

    Yum can’t wait to try! Just wondering you can use lime instead of lemon in this?

    1. Support @ Alphafoodie says:

      Hi Rhian,
      Yes, you can use lime juice or also apple cider vinegar.

  2. Prajakta Patil says:

    Where can you buy fresh rose petals if you don’t grow them yourself?

    1. Support @ Alphafoodie says:

      Hi Prajakta,
      Certain florists might sell organic roses. It’s best to confirm with them in advance that the roses are indeed organic and are free from pesticides.

  3. Cindy L Rider says:

    5 stars
    Wish you could smell my kitchen!

    1. Support @ Alphafoodie says:

      It’s the best, isn’t it 🙂

  4. Bergy says:

    5 stars
    I first tasted rose jam at a Russian lady’s home and wished to find as good a recipe one day…. Yours, this morning. Absolute Ambrosialicious!

    1. Support @ Alphafoodie says:

      Thank you so much, Bergy. I’m glad you like this recipe. 🙂

  5. Tina says:

    Will it set as it cools in the jars? It wrinkled so I jarred it up and water bathed it for 10 minutes. It’s still hot in the jar but is real loose. So should it set up as it cools? It tastes great though from the spoon I tasted.

    1. Support @ Alphafoodie says:

      Hi Tina,
      Sorry for the late reply. It should set up as it cools after 24 hours. Let me know if it worked. 🙂

  6. Crystal says:

    I have a plethora of wild dog rose….but have domestic roses, as well (like Knockout). What would the flavor difference be?

    1. Support @ Alphafoodie says:

      Hi Crystal,
      Choosing a rose with a specific scent will depend on your own personal taste, as long as you like the way the roses smell. I hope you give it a try. 🙂

  7. Sandy says:

    I just need the name of the rose petals that you where use in the picture and the video every time someone put up a recipe they never put the name of the flowers for the Roses that they used that’s what caught my eye to go to your video was a beautiful roses the beautiful burgundy my mouth starts to water for the Roses they such a beautiful burgundy roses if you don’t mind I would love to know where can I find them because they’re so hard to find roses some of them for being different countries or if you have some of your backyard I will pay you for them I’m too old now to plant roses but I used to always eat rose jam can do it lady it passed away she is a foot two different kind of roses in her it was so good she was 90 something years old thank you so much may God bless you

    1. Support @ Alphafoodie says:

      Hi Sandy,
      It’s most important to use fragrant organic roses. The more fragrant the roses, the more fragrant your rose water will be. Rosa damascene (damask rose) and Rosa centifolia (centifolia/”cabbage” rose) are great choices but others would work just as well. I hope this helps.

  8. Bree says:

    5 stars
    Such simple easy video and instructions. Really enjoy learning from your recipes and DIY’s. Keep up the fantastic work. You inspire me.

    1. Support @ Alphafoodie says:

      Thank you so much, Bree. I hope you give the recipe a try 🙂

  9. Hayat says:

    5 stars
    You are amazing. Actually very thing you made gorgeous. You are inelligent and creattive

    1. Support @ Alphafoodie says:

      Thank you so much, Hayat.

  10. Laleh says:

    I love your work you are so talented. this jam it’s very light and delightful goes very well with rice pudding

    1. Support @ Alphafoodie says:

      Thank you so much, Laleh.
      This is a great idea – add the jam to some rice pudding. Thanks for sharing.