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!
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.
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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!