Rose petal jam with fresh or dried roses

This rose petal jam recipe made of just a few ingredients makes a fragrant addition to crepes, ice creams, or yogurt.

Our homemade petal jam is a delicious and unique jam that tastes great when spread on honey butter toast or spooned into desserts.

I enjoy making various jams and jellies. Over the years, I’ve experimented with many, from fresh or frozen fruits like (apricots, raspberries, rosehip jam, elderberry fruit jam) to flowers such as violets, lavender, and elderflowers. However, this rose petal jam is my first experience making jam from dried flowers.

Why you will love this rose petal jam recipe?

• This rose petal jam brings a delicate, floral taste that transforms ordinary desserts into something special.
• This rose petal jam would make the perfect gift . I’m looking forward to giving this lovely rose jam to my mom.
• Making this jam at home lets you choose rose petals in various colors and scents.

Ingredients to Make Rose Jam

Fresh or dried rose petals?

For the best rose petal jam, choose organic flowers that haven’t been treated with pesticides. Avoid using florist-bought roses, as they are typically treated with pesticides to extend their shelf life. The ideal choices are organic rose petals from your garden or wild roses like Rosa canina, known for their delicate and thin petals, which make the jam soft rather than chewy.

Homegrown edible rose varieties such as Rosa damascena (Damask rose), Persian rose, or Rosa centifolia (Cabbage rose) are also excellent choices. These special roses not only add beautiful flavor to your jam but are also rich in medicinal properties that benefit the skin and body.

Regardless of the type of roses you use, ensure they have a strong, pleasant scent at harvest time. Fragrant roses make more flavorful jam, ice cream or rose tea.

When making this jam with dried rose petals, keep in mind that the ratio is ⅓ cup of dried petals to 1 cup of fresh petals. I opted for dried petals in my recipe as fresh roses were out of season.

Sweeteners

When sweetening your rose petal jelly, I prefer to avoid white sugar, as it can suppress immune function for several hours after consumption. Instead, consider using alternatives like raw or brown sugar, considering that different types of sugar will affect the jam’s color, flavor, and set. For this recipe, I chose raw honey because of its rich nutrients and antibacterial properties, which contributed beautifully to the jam. 

Additionally, you can use this rose cordial as a sweetener to enhance the rose flavor,

thickening agent

In this homemade rose jam recipe, you can use traditional pectin, agar, or chia seeds to create a jelly-like consistency. Chia seeds, a superfood rich in proteins and minerals, can turn any liquid into a gel-like substance. I have used them in my Elderberry Chia Jam recipe, and it turned out well. For thickening, you should use:

• 2 tablespoons of chia seeds = 25 g (0.85 oz)
• 28 g (0.98 oz) of pectin
• 28 g (0.98 oz) of agar

Fresh lemon juice

Lemon or lime juice is an essential addition to this rose petal jam recipe. It helps jam set, brightens the color of the jam, and prevents bacteria growth. Its sour taste nicely complements the taste of rose petals and the sweetener. I suggest you taste the jam and balance honey and lemon as per your liking.

rose petal jam benefits

Roses are naturally uplifting and contain certain plant flavonoids that possess anti-stress effect and antidepressant properties (1)

They are rich in polyphenols that, are antioxidants help neutralize free radicals and contribute to good health (2)

How to make rose petal jam

First step – Gather Rose petals.

Start with preparing the roses. If you are using dried, you can skip this step. Just note that you will need ⅓ cup of dried petals for 1 cup of fresh ones.

Fresh blossoms are best collected in the morning on a sunny day. I don’t wash them as you will remove the pollen that is a carrier of flavors and taste. Just mechanically remove any bugs or dirt. 

Second step – Steep rose petals in the water

Add the rose petals to a large saucepan with lukewarm water, and allow them to steep overnight. This process, whether using dried or fresh petals, helps to infuse the jam with a distinctive and rich rose flavor.

Third step – Strain the rose petals

Strain the rose petals through a sieve or cheesecloth. This step is optional and depends on whether you want to keep the petals in a jam or strain them to make rose jelly. 

Fourth step – Add pectin

Next day, add pectin to the rose water mixture(with or without the petals) and bring it to a rolling boil for 1 minute. This boiling is important for the pectin to get activated so that your jam will set. Reduce the heat and simmer over medium-low for 10 minutes until the pectin has dissolved, stirring constantly. 

If you are using sugar, you should add it at this stage. sugar and pectin will dissolve together.

Fifth step – Add lemon juice

Add the lemon juice and increase the heat to medium-high. Continue to stir, and watch the vibrant color that emerges. The mixture will still be loose at this stage. Continue to simmer for another 5 minutes. Remove from heat, cover it with a lid and let stand for 10 minutes. and add raw honey. Skim off any foam with a metal spoon.

Sixth step – Add honey

Add raw honey and vanilla extract (if using) and wait for the jam to begin thickening when the temperature cools. 

The thickening point varies depending on the choice of agent, batch size, and pan size. The more jam you make, the longer it will take to reach the setting point. I like to place one tablespoon of the jam in the fridge to cool completely and see if the jam sets. Pour into sterilized jars.

I have just made this and the rose petals are quite bitter. Any tips on how to get rid of the bitterness?

It depends on the type of rose petals you used. The white or yellow bottom of the petal is slightly bitter and may cause a bitter taste so I suggest removing them before cooking. 

My floral jam is too runny; what can I do to fix it?

You can cook it again to reduce the liquid or add an additional thickening agent. It is better to undercook than overcook.

How to store this rose jam?

This jam will last up to one month in the fridge. You can also freeze it for up to six months. To enjoy the scent and flavor of roses year-round, place the jam into a large saucepan, boil the jam jars in a water bath, and process for 10 minutes. This will extend their shelf life over the year. 

What does rose petal jelly taste like?

The sweet and floral taste of roses jam reminds me of a combination of strawberries and green apples. 

Rose petal jam is a fragrant and deliciouos homemade ingredient to have on hand to elevate breakfast, brunch, or even dessert dishes to the next level

Ways to use rose petal jam

This homemade rose petal jam  has a variety of uses:

• A simple spread on bread or bagel or with nut butter or regular butter will enhance your breakfast. 
• My kids just love it on this Crispy Crepe Recipe, these gluten-free frozen waffles, or croissants.
• It’s light and delightful flavor pairs very well with rice pudding.
• I love it on my morning porridge, or just swirled into yogurt.
• Serve it over vanilla or elderflower ice cream.   
• Many Middle Eastern desserts are flavored with rosewater, so you could substitute or use it as a filling. 
• It pairs lovely with a nice mild, soft, nutty cheese or this Philadelphia cheesecake.
• Glaze some grilled quail or pork. Make it a gift along with a “mix” for plain scones; it’s a beautifully delicate, though distinct flavor.