Rose Petal Jam Recipe


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


  1. Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes.
  2. Add 1 ¾ c of sugar into the simmering petals. Stir to dissolve the sugar crystals.
  3. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.
  4. Simmer 10 minutes.
  5. Mix the remaining ¼ c sugar and pectin in a bowl.
  6. While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping.
  7. 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.
  8. This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.


  1. You do not need to add calcium water to this recipe.
  2. 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.


  • 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,