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
PrintRose Petal Jam Recipe
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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3 jars 1x
- Category: preserved
- Method: stove top
- Cuisine: northwest
Ingredients
- 1 ½ cups filtered water
- 2 ounces (approx. 2 cups lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)
- 2 cups organic cane sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Pomonas fruit pectin
Instructions
- Place water and roses in a sauce pan. 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 insure 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 can use dried petals…. 1/3 c dried = 1 c fresh (readily available in natural food stores, in the bulk herb section)
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
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,
Can I can this recipe using water bath method?
I don’t see why not!
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.
★★★★★
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.
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.
★★
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.
Hi, Sylvia! Thank you for this brilliant recipe! I plan on trying it tomorrow. I have a couple of questions, though. Would it be okay if I add regular sugar instead of cane sugar? And do you know of any pectin replacements? I hear that apples could be used but I don’t know to incorporate them into the recipe. Many thanks!
Yes regular sugar is fine. I haven’t tried this- but what about cornstarch?
agar agar (type of seaweed) could be tried?
How does it “eat” with the petals in it? I made a different recipe but it was not fun to eat the pieces of petals. It jelled well but the petals were “limp.”
★★★★★
They don’t really bother me. I think better with fresh petals vs. dried.
The petals ruined the whole thing for me. They were chewy and the mouth feel was awful.
Did you use fresh or dried?
You can strain the petals out of the jam. Another alternative is to blend the jam after it is cooled. My daughter prefers it without the whole petal chewiness also.
Hi! This is beautiful! I´m going to make it for mother´s day. Do you know how many cups do you get from one recipe? Thank you very much!
★★★★★
The Rose Petal jam is a sheer delight…simply
.gorgeous……thank you from Emma
★★★★★
Emma- so glad you enjoyed!
Hi !!!
I made this delicious rose petal jam and I’m loving it 😍!! Thankyou!
I was wondering if it could be made with stevia or monk fruit?
What do you think?
Or how could i make it with less sugar?
Thanks in advance!!
The sugar gives it the great consistency.
what about honey ? I am sorry for too many questions!!
TIA !
Well, instead of jam, you could inused honey with rose petals. Different but good!
Hi Paloma- yay! glad you like the jam. Pamona’s Pectic has instructions in the box on using honey, alternative sugars or less white sugar for jams and jelly’s. You may have to experiment… but I bet it would work!
★★★★★
Can I buy this from you,I tryed rose petal and gewurztram jelly, very good.
I’m so sorry I don’t sell this.
Hi I was wondering if it’s just as good or if it would be too sweet if I use brown pure cane sugar..
Might be too sweet and change the color, too dark?
Hi,
Is the flavor with dried rose different from fresh ones?
Also, can I choose any color of rose?
Thank you
★★★★★
Yes, any color with no pesticides. Dried to me has a more perfumy flavor.
how long can this be kept for, opened and unopened.
and do you keep it in the the fridge or pantry
If canned properly, it can last 2 years, unrefrigerated.
how long can you keep this for, opened and unopened. and do you keep it in the fridge or pantry
If opened, refrigerate and it should last several months in the fridge.