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.
- 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
- Place water and roses in a saucepan. 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 ensure 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.
- Serving Size: 1 tablespoon
- Calories: 135
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