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 jam, raspberry jam, blackberry jam, fig jam, rhubarb jam, 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. 

How to make rose petal jam

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 on this simple homemade multigrain bread or whole wheat bread).

Alternatively, spread it over homemade croissantsFrench Toast, or protein pancakes. This rose jam also works well as a topping for desserts – such as over mango ice cream or inside these vegan magnum), 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. I love to spoon some into my yogurt bowls (using either natural yogurt, coconut yogurt, or almond yogurt).

If you try this rose petal jam recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @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 powdered 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. Amaris says:

    I love the video, can’t wait to try It

    1. Support @ Alphafoodie says:

      I hope you gave this recipe a try, Amaris 🙂

  2. IG: Cendrillon_du_ghetto007 says:

    Hey Samira,
    I am going through the worst time of my life at the moment but you always manage to put a smile on my face with your posts. Its 10 stars from me.
    I stan

    1. Samira @ Alphafoodie says:

      awww you’re so sweet, thank you so much! I hope you’re ok and things are better now. Sending you lots of love x

  3. Abby says:

    5 stars
    Absolutely loved it ❤️❤️

    1. Support @ Alphafoodie says:

      Thank you, Abby 🙂

  4. Lavanya says:

    5 stars
    Love the Rose petal jam.

    1. Support @ Alphafoodie says:

      Thank you so much, Lavanya. I hope you give this recipe a try 🙂

  5. M says:

    5 stars
    Lovely

    1. Support @ Alphafoodie says:

      Thank you so much.

  6. Karla says:

    This looks so yummy!

    1. Support @ Alphafoodie says:

      Thank you, Karla. I hope you give this recipe a try 🙂

  7. Hadis says:

    5 stars
    Perfect❤

    1. Support @ Alphafoodie says:

      Thank you, Hadis 🙂 I hope you give the recipe a try.

      1. Ann says:

        Writing as a microbiologist and long-term home canner…heating in an oven is NO LONGER APPROVED as a sterilization technique. Please change instructions to require a minimum of 10 minutes in boiling water for glass containers to which food will be added.

      2. Support @ Alphafoodie says:

        Hi Ann,
        Thank you so much for this information! Much appreciated!

  8. Azicuisine says:

    5 stars
    You are so talented. I love to watch your cooking.

    1. Support @ Alphafoodie says:

      Thank you so much. I hope you will try this recipe 🙂

  9. Laia says:

    It looks amazing!!

    1. Support @ Alphafoodie says:

      Thanks so much, Laia. I hope you give it a try 🙂

  10. hindy says:

    5 stars
    So easy and clear. Thank you!

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Hindy. 🙂