A magical recipe for Rose Petal Jam made with wild rose petals and the simplest of ingredients.
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.
Some of you know Tonia from when we had our vegetarian restaurant together, in Spokane called Mizuna. While we were visiting the island, Tonia showed me how to make her Rose Petal Jam, made from wild rose petals she collects right here on the island.
Why You’ll Love Rose Jam
Let me 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 with 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.
This rose petal jam would make the perfect gift if you know someone who could use a little extra love. Truly.
Rose Petal Jam Ingredients
- Rose Petals- wild rose petals if possible. You can also sub-pesticide-free domesticated organic dried rose petals.
- Organic Cane Sugar– we always try to opt for organic, when possible.
- Pectin– not only to thicken the jam, but to increase the volume of the jam, creating more jam!
- Lemon Juice- creates a vibrant color!
How to make Rose Jam
Collect petals from wild roses -or roses you know to be untreated with pesticides. You’ll need about 2 cups.
Sift and sort through the rose petals carefully, for too often creatures may make their homes there.
Once sorted, then they are ready to bring into the kitchen. I always love being in Tonia‘s kitchen – filled with all kinds of herbs, healing tonics and tinctures. Wherever she is, she seems to find the beautiful essence of what surrounds her, and creates from this place.
You can’t help but feel 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.
Step one: Weigh out two ounces of fresh petals.
Step two: In a medium pot, bring the rose petals and water to a simmer for 10 minutes.
The rose petals will fade a bit, but this is just temporary. The magic will indeed come…
Step three: Add the organic cane sugar.
Step four: Add the lemon juice….and watch the lovely transformation happen!
See how the pale rose petals burst with color once the lemon juice is stirred in? Magic!
Step five: Mix the pectin with the remaining sugar.
Step six: Stir the sugar pectin mixture into the simmering jam to thicken it. Simmer 20 more minutes.
Once thickened- the rose jam will still be quite quite syrupy (see notes for thicker jam).
Step seven: fill the jam jars. This recipe will make about 2 cups.
Step seven: Place the jam in jars and refrigerate –or use heated, sterilized jars, canning for longer shelf life. At this point the jam will seem loose, but it will thicken a bit, once cooled.
Ways to Use Rose Petal Jam
- Spoon it over ice cream or yogurt.
- Spread it over buttered sourdough toast.
- Spoon it over pancakes, waffles, crepes, chia pudding or overnight oats.
- Serve with scones or rhubarb muffins!
- Add as a topping to desserts- like our Pavlova, Cheese Cake, or Olive oil Cake
- Take a spoonful right out of the jar!
Or spoon it right out of the jar, like Fin!
Perhaps my favorite way to enjoy Rose Petal Jam is served over vanilla ice cream.
So simple…allowing the flavors to shine. Sprinkle with fresh rose petals and add fresh berries if you like.
Hope you enjoy this lovely recipe and its magical effects.
xoxoxo
More recipes you may enjoy!
Rose Petal Jam Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 1 ¾ cups
- Category: jam, sauces, condiments,
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Homemade Rose Petal Jam- a simple delicious recipe made with wild rose petals. A lovely gift, and delicious spooned over ice cream, pavlova or yogurt, or with toast, scones, crepes, or cake. Yields 1 3/4 cups.
Ingredients
- 1 1/2 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, in a pesticide-free area) or 2/3 cup organic dried rose petals.
- 2 cups organic cane sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon pectin
Instructions
- Place water and roses in a medium saucepan. Bring to a gentle simmer for 10 minutes, uncovered.
- Add 1 ¾ c of sugar to 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. This does remain more of a silky syrup with luscious bits of petals.
- Place into Jam Jars- we like these weck jam jars.
- 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.
- You can use organic domesticated rose petals without any pesticides.
- For a thicker consistency, add less water, or increase the pectin.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 135
- Sugar: 14.3 g
- Sodium: 2.5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 15.2 g
- Fiber: 0.1 g
- Protein: 0 g
- Cholesterol: 0 mg
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.
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?
I used agar instead of pectin and it worked!
Fantastic! Thanks for sharing!
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.”
The wild rose petals really don’t bother me, they are so thin and small. I’ve tried this with other roses (with larger thicker petals) and they were a little chewy.
The petals ruined the whole thing for me. They were chewy and the mouth feel was awful.
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!
Roughly 2.75 cups
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 !
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.