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 the sea air, 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 given 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 would make 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. Whereever she is, she seems to find the beautiful essence of what surrounds her, and creates from this place.
You can’t help but 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 for 10 minutes.
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 its magical effects.
xoxoxo
More rose petal recipes you may like:
- Wild Rose Petal Sangria
- Wild Rose Elixir
- Make your own Herbal Tea Blends!
- Stuffed Dates with Pistachios
Rose Petal Jam Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3 jars 1x
- Category: preserved
- Method: stove top
- Cuisine: northwest
- Diet: Vegan
Description
Wild Rose Petal Jam made from wild rose petals This homemade Rose Petal Jam is perfect on toast, scones, pastries or crepes or spooned over ice cream or cake. Makes a lovely gift.
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, uncovered.
- 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 over low heat.
- In a small bowl, combine the remaining ¼ cup sugar and pectin.
- While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.
- Simmer gently for 20 more minutes. It may seem quite loose for jam, but 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,
This is the best rose petal jam recipe I have ever tried. It is a beautiful consistency and the taste is sweet, rose and a tiny bit tart. Perfect on toast. I have made four batches over the last year and a half with my always blooming floribunda tea roses. Highly recommend
★★★★★
Thanks Tawny, so great to hear!
Good morning,
I only have the low sugar pectin made by ball. I’m assuming this will work just fine but notice that a lot of chefs and homesteaders use the Pomonas. I’m wondering if you have any thoughts on using the Ball pectin and if you have any thoughts on using one over another variety of pectin.
Thanks!
That should be just fine Britt.
Hello! I’ve looked for fresh edible roses everywhere!!! would using dried edible rose petals work the same??
yes, they work!
Well that didn’t turn out as planned.
Oh shoot- can you be more specific Jude?
Great quote from Gebran Khalil Gebran!
thanks so much!
Sounds very easy to make and am planning on making some for a valentine’s present only I don’t know where to find wild roses around here so will be using home grown ones
Sounds lovely! Just make sure they are not treated with herbicides!
Hi! We would like to feature your recipe on our Rose Geek Facebook page. Please let me know that is ok.
Hi Kimberly thanks for asking- As long as you link back to the recipe itself- feel free to grab the photo. 🙂
This jam is a delight in every way…a joy to make from my own roses and delicious as well….thank you
★★★★★
Thanks Jane. Roses are so magical!
“I love this recipe!..
This deliciousness has blessed my feed. Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.” best suits on this recipe..❣️
Thank you for sharing this savory recipe! I am preparing to make this as gifts to my loved ones for the holiday. Ordered wild roses on Etsy from a harvester with great reviews. My question: The recipe says yields 3 jars, what size jar?
Thank you very much!
I think they are a 1 cup jar. 🙂
Thank you for sharing this. My question is this do they have to be wild rose petals? Everyone I’ve talked with thinks I’m crazy and apparently I’m nuts when i say wild roses. 🤣
I’m so excited to make this for my daughter.
Tracey
Wild roses tend to be thinner and breakdown more quickly. But you may check through the comments here, many people have used cultivated rose petals! Just make sure they are not sprayed.
My grandmother made rose jam from the roses in the garden. ( many many many years ago, when I was a little e kid). They were not treated with anything, and they were not wild roses. It was absolutely great in every way. Smelled and tasted heavenly. Unfortunately, we no longer have that.
What a lovely memory!
My first taste of rose petal jam was at my Aunt’s house when I was 6 years old. My family is Greek and my aunt’s recipe is identical to this one. I was captivated by the flavor just like you were.
There are only three things I would emphasize. First, there are different “families” of rose scents. Some are more like perfume (damask). But the only ones that are suited for making jam (in my opinion) are the clove scented roses.
Many of the rugosa type roses have a strong clove scent (and doubled flowers, so your petal gathering effort is cut in half!). My Aunt’s rose bush was a rugosa called “Hansa” but there are many rugosas out there, and some have even naturalized along sandy beaches in coastal areas. I was honored to get a cutting of my Aunt’s bush when I got a house of my own, and I’ve been making jam ever since.
Another detail I would add is one that helps me know when it’s done simmering. The petals will eventually take on a translucent look. You can almost see through them. You’ll notice the change. It’s kind of hard to describe, but you’ll understand when you see it. When I see that change, I know it’s very close to being done.
And lastly, I’ve had seasons where my rose bush just hasn’t done well and I don’t get many flowers. Not to worry! I’ve had good success freezing small batches of petals for a few weeks until I have enough to make the jam. It seems to lose a bit of flavor, but it’s better than nothing!
Thanks for the great article!
★★★★★
This is great Mike. Thanks so much for the helpful thoughts. This is the first year I have tried freezing rose petals, I am glad to know it works!
Thank you for sharing this! I love Fin’s photos, they’re precious! Im sure going to try this. Love lots,
Vangie
★★★★★