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
- 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,
Must need a fresh lemon, not bottled and white sugar because mine turned out brown sadly.
Next batch I’ll get a fresh lemon & use white sugar. I’ll also up the amount of petals for a more concentrated flavour.
Oh no! sorry about that. Yes, try fresh lemon juice.
Perfect jam. Love it. Works every time. Thank you.
★★★★★
The jam turned out very fragrant, but I can’t get the bitterness out. Does that depend on what kind of roses are used?
★★★
Possibly yes. What kind did you use? Wild roses have the best flavor here.
This recipe looks good and i wish i could try it. But after slogging past 25 printer pages worth of pictures and others stuff that is not the recipe? I had to stop and scroll to the bottom to say this. OMG this is the worse case of self indulgent too much nonsense over the recipe posting i have ever seen in my many long years using the internet. Maybe 10% of the people who would enjoy this will make it all the way to page 33 it turned out. This is like an entire pinterest for a single paragraph long recipe.
★★
Hi Biff did you print the whole post, or the recipe card at the bottom? Recipe card is located at the bottom is short and condensed.
Oh that’s a shame Biff. The recipe is really good. have made it several times now but I always just press “jump to recipe” which is marked quite boldly right at the start of the page.
i have used this recipe for 3 years now – everyone loves it – i do use more pectin for a thicker texture and i can mine in a water bath.
★★★★★
Thanks Marlys, how much pectic do you use?
Yes it is still in the refrigerator and never ended up thickening so it’s really not jam.🤷♀️According to the pectin instructions for fruit it needed way more than 1 teaspoon, more like 2 tablespoons? I think I may just try freezing it as icecubes to sweeten tea
We will re-test the recipe and get back.
Would adding more pectin make this congeal more? I followed the steps but it is pretty much syrup
★★★★
Have you refrigerated it yet? it should thicken.
yes