Homemade Rose Petal Jam- a simple delicious recipe made with wild rose petals, perfect on toast, scones or crepes, or spooned over ice-cream or cake.
In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed. ~ Khalil Gibran
There is nothing that heals the soul quite like salt water, time spent with friends and Rose Petal Jam. Last week we spent a few glorious days on beautiful San Juan Island with dear friends Tonia Schemmel, her husband Mike and their two kids Zalee and Fin.
Let me just start by saying, this is no ordinary jam. In the past, Tonia has giving me little precious jars of this -which I savor bit by bit and stretch out as long as possible, because to me, each spoonful feels as if it is infused in love. It casts a magical spell over me, filling me with love for the world around me. I kid you not, there are days that have been completely transformed, because of the miraculous effects of this jam.
If you know someone who could use a little extra love, this rose petal jam be the perfect gift. Truly.
Their intoxicating scent melts away all tension.
Once sorted, then they are ready to bring into the kitchen.
I always love being in Tonia’s kitchen – filled to the brim with all kinds of herbs, healing tonics and tinctures. Where ever she is, she seems to find the beautiful essence of what surrounds her, and creates from this place. You can’t help but the get the feeling she is deeply connected with the earth and its cycles, her creative healing energy flowing outward and freely.
She began foraging, long before it was trendy, making all sorts of tonics and elixirs. A true herbalist’s kitchen.
Living on San Juan Island gives her access to the fragrant wild roses that bloom all over the island in May and June, and the making of wild rose petal jam has become her yearly ritual. And I can’t help but feel a little bit of her heart in every batch.
The recipe is surprisingly simple, and highlights the lovely rose flavor.
For this recipe, you’ll need to collect about two cups of rose petals, just lightly packed. Tonia describes this as pressing down on the petals just enough to make a perfectly comfortable “fairy bed”. If I were a fairy, I would be very happy sleeping here.
Or, for more accuracy, weigh out two ounces of fresh petals.
You can also use dry petals ( see recipe) but fresh are preferable.
In a medium pot, bring the petals and water to a simmer.
Add sugar.
And fresh squeezed lemon juice….and watch the lovely transformation happen!
Mix a little pectin with sugar and add to the simmering petals, to thicken.
Simmer 20 more minutes.
Spread the rose petal jam on toasted bread – for a delicious breakfast or afternoon snack. Swirl it into yogurt for breakfast, or top it over oatmeal. Spoon it over pancakes, waffles or crepes. Serve it with fresh warm scones, or over a slice of lemon cake. You’ll find a million uses for Rose Petal Jam, and trust me, you’ll want to try it on everything.
Or spoon it right out of the jar, like Fin!
Sprinkle with fresh rose petals and add fresh berries if you like.
Hope you enjoy this lovely recipe and it’s magical effects.
xoxoxo
Rose Petal Jam Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3 jars
- Category: preserved
- Method: stove top
- Cuisine: northwest
Description
Tonia Schemmel’s Wild Rose Petal Jam, made from wild roses collected on San Juan Island! This homemade Rose Petal Jam is a simple delicious recipe made with wild rose petals – perfect on toast, scones, pastries or crepes or spooned over ice-cream or cake.
Ingredients
- 1 ½ cups of filtered water
- 2 ounces wild rose petals (approx. 2 cups lightly packed or to what would be a perfectly comfy fairy bed) (preferably collected 50 feet from roads and in a pesticide-free area) or 2/3 cup dried
- 2 cups organic cane sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Pomonas fruit pectin
Instructions
- Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes.
- Add 1 ¾ c of sugar into the simmering petals. Stir to dissolve the sugar crystals.
- Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.
- Simmer 10 minutes.
- Mix the remaining ¼ c sugar and pectin in a bowl.
- While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping.
- Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.
- This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.
Notes
- You do not need to add calcium water to this recipe.
- You can use food-grade, dried rose petals, (readily available in natural food stores, in the bulk herb section) 1/3 cup dried rose petals = 1 cup fresh rose petals, readily available in natural food stores, in the bulk herb/tea/ spice section.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 135
Keywords: rose petal jam, wild rose jam, rose recipes, wild rose petal jam, wild rose recipes, recipes with roses, rose jam, rose syrup,
I live in Alaska, and the wild roses are everywhere. I can’t wait to try this recipe this summer!!
I’ve made this a few times over the past few months. Each time I am equally delighted at the process. Needless to say, it’s a family favourite and makes for a wonderful personal gift. Thank you Sylvia
★★★★★
I used granulated white sugar and 2 cups is much too sweet. If I decrease the sugar content, will it affect the amount of pectin I use?
I’m so sorry Marilyn- I’m not exactly sure how this would affect the recipe and pectin amount. If you do try, will you let us know?
Hi Sylvia,
I have just made this and the rose petals are quite bitter. I am keen to make it again, any tips on how to get rid of the bitterness?- I should advise that I have not yet let it set so maybe the bitterness will be gone once set?
thanks x
Hi Andi, sorry about that. What kind of petals did you use?
Hi and thanks for reminding me of my amazing home:)
This wild rose calld Rosa damascena after Damascus, Syria.
The French Crusader Robert de Brie, who took part in the Siege of Damascus in 1148 at the second crusade, is sometimes credited for bringing the Damask rose from Syria to Europe. The name of the rose refers to the city of Damascus in Syria, known for its steel (Damask steel), fabrics (Damask) and roses.
The most city famous with this kind of flowers is Damascus, the capital of Syria, because it is the origin of it, and it takes it name from it. Also Hama, Allepo, Homs, and other Syrian cities and villages. Rosa × damascena is optimally cultivated in hedge rows to help protect the blooms from wind damage and to facilitate harvesting them. Gathering the flowers is intense manual labor. There are about 20–40 days per year when harvesting occurs, depending on the cultivar grown. The roses are gathered by hand and brought to a central location for steam distillation.
I love this. I never put the two together before, so thanks for connecting this for me. I’ve actually been to Damaskus, when I was a young girl, and will never forget the winding maze of the old markets. Anyways appreciate this Lana.
So easy! Thanks.
★★★★★
This is a traditional indian jam called gulkand, would be nice if you mentioned the original source of this recipe.
Interesting! I’ve never heard of this. My friend made up the recipe, living on the island with the roses. But I will be sure to look this up. Can you tell me more about how your serve it? Or what you serve it with?
Hi there! Last night I made a homeade wild rose water by “distilling” rose petals in a pot. (I recommend looking up the recipe if you love rose water!) It takes about 30 mins of simmering the roses, then the vapor or condensation is caught in a separate bowl. Soni ended up with a very concentrated rose petals infusion. I could not get myself to throw it and the rose petals out because it was so fragrant, so I looked up a recipe and found yours and it is perfect!
Awesome Yummy
★★★★★
Thanks Colleen and glad you like it! 🙌
I grow roses organically in GA and do have fragrant roses. I must try this.
I made this while quarantining from home and it was a very nice and positive activity. The jam was delicious and brought back memories of rose water perfume I made as a child and rose flavored Macarons I had in Paris.
★★★★★
Love it, great to hear!
Wow…
★★★★★
I was wondering if o could use this same method and recipe but swap the rose petals for fireweed flower?
I’m not sure and unfamiliar with it- if it is edible it should be ok? Does it have a good fragrance?
Yes it has a great smell to it. People generally make it into a jelly, but the flowers are so pretty….
Yes, you can. I live in Alaska, and fire weed jelly is very popular.
I was thinking of trying this recipe, but all I have for sugar is coconut sugar, it is the same size and texture as cane sugar? Do you think it would make a difference in the jelling part?
Looks super delish!
Great Question, and I’m not sure. It might make the jam darker? I havent tried it…so just guessing here.
Can you use any rose in this recipe? I have roses in my front yard. We do not use sprays on them
You can, but Wild roses have much thinner smaller petals than conventional roses- less chewy in jam. 😉
This sounds amazing! My parents are visiting us on our rural property near Smithers BC and I was looking for things to do with my mom. This is perfect as we have loads of wild roses in bloom right now. I think I would like to make two batches – one with the petals and one without. I saw your suggestion about straining them out or blending the jam after its cooled. At what point would I strain them out? Thank you in advance
I’d strain at the very end!
This is so beautiful and tastes yummy also. I made a half recipe otherwise followed all directions carefully but it turned quite hard like taffy when it cooled. Is there any way to rescue? Don’t know what I did wrong! So tasty!
Oh no! Sorry about that. It sounds like it cooked too long.
Amazing!
Delicious and easy to fallow the instruction.
Thank you so much for sharing.
Love your boy pic with all the joy on his face.
★★★★★
Thanks so much and so happy you liked it! 👏 He is my friend Tonia’s son!
1/3 cup dried rose petals = 1 cup fresh rose petals – Oh, had this been written at the beginning of the recipe instead of at the end, would have saved me much confusion and frustration. The result, after many adjustments based on my use of dried petals, is heavenly. So delicious. A unique gift too.
★★★★★
I will adjust the recipe – sorry about that -and glad it worked out.
So excited to try this recipe! Do you recommend that I soak the dried rose petals in water overnight?
You know, you could! Just measure and use the soaking rose water for the recipe. I’d just soak in cool water.
Hi! I use rose jam and rose water in deserts! This is divine! The aroma in the kitchen, the color, texture! I plan on making more! Thanks 🙂
Glad you are enjoying it!
I just made lilac jelly (which is amazing!) and wondered if I could make with roses using the same method. I steeped the blossoms overnight, then strained them. Mixed the strained tea with sugar and lemon juice and added a box of pectin.
Sounds divine! Yes, I think that could work??
It worked great! Smells and tastes amazing!
Thanks and Yay!!! 🙌
Quick question. Would it be possible to skip the lemon juice? I know that it brings back the petals nice color but am trying to keep things minimal with the virus and store shutdowns
Yes, I think it would be ok to skip, but the lemon juice really enhances the color. It’s kind of magical.
Hi! I made this and it turned out amazing. The only customization I made was using cornstarch instead pectin. Also, I used red roses and it was dark red in color until it thickened but then turned to dark pink. Have you heard of this happening or had this happening? I would like it to keep its original color but I’m not sure what caused it to change it. Could it be light?
I wonder if it was the lemon juice?
Can I can this recipe using water bath method?
I don’t see why not!
How long do you think you would boil the jars?? Thanks. Can’t wait to try it.
Hey Tammy, I’m so sorry I’m not an expert in the “canning arena”. I’d just be guessing at this point. Maybe try looking at other jam recipes and comparing them?
Delightful! This feels like something really special. Perfect for gifting 💗
I’m going to try using more petals next time I make this. I love their texture; tender little bits of candied rose petals. So, so lovely.
★★★★★
So happy you like it!
Fantastic
★★★★★
This recipe is very good ! The jam looks to great to eat, but it tastes so good. This is defnitely a recipe to keep for my girls to make when they have kids. I love the transformation of colour when the lemon juice touches the petals.
Yes, pretty magical watching the lemon juice transform the color!
Mmm mmm mmm! Heavenly! Summer in a jar.
Thank you x
★★★★★
So happy you enjoyed this!
I followed the recipe precisely with my Cardinal de Richelieu home-grown no spray roses. I got beautiful color, tastes great, but the mouth feel was HORRID. The petals are chewy and my jam set up really hard (think fruit leather) even though (I am an experienced jam maker) I stopped the final 20 minute phase at 6 minutes because I could see it was already going to be too firm. Disappointed. I would never make rose petal jam again. I am now looking for a jelly recipe as I grow about 150 roses and want to make rose petal jelly for gifts.
★★
Sorry this didn’t work out for you. I think wild roses work best here- or roses with very thin petals.
Awww that’s a bummer Pinouille. Sorry it didn’t work out for you. The wild roses are quite delicate and thin, making them softer in the jam. Jelly sounds like a good option for your home-grown roses.