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Rose Jam

  • Author: Chris Dalziel
  • Total Time: 1 hour
  • Yield: 3 cups 1x


Another sweet treat from roses.


  • 3 cups of  sugar
  • 1 cup of wild rose petals, with a strong perfume, harvested early in the morning
  • 2 cups of water
  • 1 cup of apple pectin
  • The juice of one lemon


  • Very gently rinse and drain the rose petals and place them in a large bowl with 1 cup of sugar and the lemon juice.
  • With your hands, massage the rose petals with this mixture until you reduce the petals to a sort of “paste.”
  • The petals should remain whole, not torn, but with the sugar and lemon they will release colour and perfume.
  • Do not speed this process by putting it through your food processor.  Your patience will pay off.
  • In the meantime, add the rest of the sugar to the water and heat in a large saucepan until the sugar dissolves.
  • Add the rose petals and bring to the boil. Allow to boil until the syrup thickens and the petals no longer float (about 30 minutes).
  • This jam is more runny than fruit jams, but has a lovely rose fragrance and taste.   Keep an eye on it, and stir every now and then.
  • While still hot, place the jam in clean, sterilized jam jars.
  • Complete seals in a boiling water bath canner, and allow to cool.

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