Rose Petal Jam

This rose petal jam recipe is a great way to make use of the roses growing on your property. Have an abundance of roses nearby? This jam recipe is a sweet addition to your breakfast table, relying on what's growing on your own land. This makes a beautiful jam ranging in colors from light pink to fushia, depending on the color of the roses you choose.

I love this jam; it's one of my favorites with toast made from homemade bread. 

It has a unique flavor and makes a unique gift that others will love.  Or consider selling it as part of your homestead business. 

Adding crystalized ginger enhances the flavor and adds color - small flecks of orange that make it a truly lovely jam.

When harvesting flowers for your jam, make certain they haven't been sprayed with pesticides.

It's best to harvest your petals in the morning when they are still fresh. Cut the blooms and then rinse them with cold water.

Choose different types of blooms for different color and flavor combinations for your jam. Or eliminate the crystalized ginger altogether. More of the rose flavor will come through.

This rose petal jam is a freezer jam and will last in the freezer for six months. In the refrigerator, rose petal jam will last three weeks.

Rose Petal Jam Ingredients

You will need:

  • 1 cup of rose petals
  •     3/4 cup of water
  •     1 tablespoon of lemon juice
  •     3-4 pieces of crystallized ginger
  •     2 1/2 cups of sugar
  •     1/4 cup of powdered pectin
  •     3/4 cup of water (for the pectin)

You also need to use powdered pectin for this jam.

Getting Started

Get two pint-sized jars or four smaller jars ready by washing them thoroughly and filling them with boiling water until you are ready to use them. That will ensure that no bacteria gets into your jam. The jam is going into the freezer, but it is always better to be safe than sorry.



Next, put your rose petals, 3/4 cup of water, lemon juice and crystallized ginger in a food processor. Puree everything until it is well blended. Then turn on the processor again and slowly add the sugar.

Prepare the Pectin

In a small saucepan, stir the pectin into that second 3/4 cup of water. Bring it to a boil and boil it for one full minute, stirring constantly.

Putting It All Together

Turn the processor on again and quickly add the pectin mixture. This jam will set up pretty quickly so be sure and have your clean jars ready.



Once your jam has set up, keep in the freezer for up to six months.

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