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.Â
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, Â 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. Â 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) Â 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. Â 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! Â 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 Â 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)
- Â 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,
This sounds looks and tastes delicious
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Made this exact! This is fancy and lush. Used little pink roses we grow in Texas. (Clean) I gathered these from a shrub that is growing like it’s wild, with rain water only. These roses are called pink knock outs and they taste amazing. The color is perfect.
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Love it Kathy!!! You must be Down Under. 🙂
Just notice that when making twice or three times the amount of jam you maintain the same amount of rose petals. Is that right??
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Beautiful taste and color. I follow the recipe exactly but I got a very very firm jam…almost like a toffee. What have I done wrong?
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It sounds like it was cooked too long. Is this possible?
I can not have sugar cane or other refined sweeteners. (My neck literally paralyzes over night the day after consuming any refined sugar at all, even a pinch. It’s been this way for me since I was a pre-teen, and I’m thirty now.) I’m very interested in rose petal jam, particularly as it was recommended to me for my Ayurvedic type (Vata-Pitta). I’ve been looking around the web for a rose petal jam recipe without cane sugar, agave, etc, but have not been able to find one. Do you know if it is possible to make this recipe with perhaps fruit juice instead of water and sugar? I grow my own concord grapes in abundance, so I could juice them and try that.
Great question and I’m not sure. What about adding a sweetener of your choice and thickening with Chia seeds? There’s got to be a way…. 🙂
Turned out beautiful. RElishing. the yumminess.
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I’ve made rose petal jam with my highly scented apricot roses. I have a beautiful rose jam the colour of marmalade and the roses sort of go translucent and candied so they are very nice to eat in the jam. I will try the same recipe with my deep red roses and my pale pink ones and see what differences I get. Has anyone tried this recipe with lavender instead of roses – or both?
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It really tastes like roses! I did cut back on the sugar a bit. Wonderful aroma.
The are two asterisks after the pectin in your recipe, but I don’t see an explanation for that. Was there a note to go with the asterisks? Something about the pectin? And do you not have to mix up the Pomona’s?
It’s in the notes now, and I removed the asterisks – basically no need to add calcium water. 🙂 Sorry and thanks for pointing it out.
I just make this.. And it’s great!!! It’s very uncommon to use rose petals in this country.. But they like it anyway..
Thankyou so much~~
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So happy you enjoyed it!
Yummy!
Im about to try this today, thankyou ! If I wanted to make larger quantities would I just double/triple etc all the ingredients ? Is that how it works when you are increasing volume in a recipe for jam ?
Yes, it should multiply just fine!
Rose is the type of flower that has the most fans. The beauty of the color has its own meaning that can awaken the atmosphere. Rose petals contain about 95% air. These petals are high in vitamins but low in calories. Rose petals can be used to treat disorders, cure, until the menstrual cycle is not smooth. deroosbv.com
I am so excited to make this jam. I just came back from my garden with the rose petals. I am expanding my knowledge of gardening and natural flavours, scents and remedies daily. Is glad I found your recipe. Most discard the petals. That you keep yours in the jam is even more wonderful. I was also delighted to read the notes from Julie Drew in Oz. The were truly magical and made me smile while remembering your beautiful photos in this post. Bravo to you both. And thank you for sharing your world.
Thanks Nancy! Enjoy it!!
It’s a magical recipy!!! I also make rose petal jam, a recipy from my grandmother!!!I
can i use gelatin instead of pectin?
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I have never tried it with Gelatin…I’m sorry!
My boyfriend, who grew up in Istanbul mentioned that his mother used to make Rose Petal Jam, which allowed me to fine your site. Thank you for this wonderful sounding recipe–I can’t wait to try it with my personal roses.
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I made this jam last night and had some on my toast this morning…I started to have a digestive reaction intense feeling in my stomach and disturbance and had to have a bowel movement soon after. I got scared because I thought perhaps I didn’t use rose petals! I found out after going that roses are laxative and I ended up making rose syrup (used as a laxative) instead of rose jam because I realized that I put a lot more petals then you said! haha…..going to try again with less petals this time! 🙂
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Had the same problem thanks for the info
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Hi there,
Just making this for the first time and am not sure whether or not I use the calcium water that comes with Pomonas. Do you just use the pectin?
Hi Jennifer, I don’t think you have to use the calcium water, but some people do and my understanding is…. it makes the jam a little thicker.
Hello, I love your recipe! But may I just ask; is it possible to use cornstarch as a substitute for pectin? And if not, is it easy to make your own pectin?
I’m so sorry, I don’t know the answer to either!If you find out will you leave notes here for other readers? Thanks!
NO Pectin helps to jelly the jam, cornflour thickens and your jelly/jam will spoil up in no time. Its Ok for soups etc. Pectin is a special enzyme derived from the seeds ( bitter) of fruit
i love this recipe. rose petal jam is beautiful and delightfully delicious it’s fragrance fills the house while cooking it and has a lovely taste thanku for this recipe.
Hi Sylvia.
I so love the way you’ve invited us right into Tonia’s kitchen. I’ve been wanting to make rose jam for the longest time and I think I’m going to start with your recipe. It looks magically pretty. Thank you for sharing it with us.
You are so welcome. It is magical… as well as my friend Tonia, so much fun to do this with her!
This recipe seems to be excellent I’m sure I’ll try it next May when the roses trees bloom in my garden, thank you sooo much for sharing your recipe.
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Hello is the T with the lemon for tablespoons or teaspoons please?
Yes, capital T is tablespoon. I will update! thanks…