|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||1%|
|Total Sugars 25g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rose petal jam is a fragrant and elegant homemade ingredient to have on hand to elevate breakfast, brunch, or even dessert dishes. Once you have a jar of rose petal jam in your refrigerator, it can be used in a variety of ways. The floral notes of this jam pairs well with the flavors of Middle Eastern, Indian, and Greek cuisines. For example, it is a luxurious addition to a dish when paired with cardamom and pistachios.
Rose petals are edible, however, it is important to remember that the best edible flowers are blossoms from your own garden to avoid pesticides and other chemicals. It is also possible to find edible flowers in the produce section of some supermarkets or farmers markets, at local herb gardens, from mail-order outlets, and at some restaurant or produce suppliers. Do not use flowers from florist shops since they are usually treated with chemicals.
Serve rose jam on toast, a warm biscuit, or a scone. Rose jam can also be swirled into yogurt or oatmeal, and it is an elegant dessert when spooned over vanilla ice cream.
3 cups water, or unsweetened apple or white grape juice
1 1/2 cups food-grade rose petals, tightly packed
1 (1.75-ounce) packet powdered fruit pectin
4 cups granulated sugar
1/4 cup fresh lemon juice
1/2 teaspoon rose water
Steps to Make It
Gather the ingredients.
In a large saucepan over medium heat, combine the water or unsweetened juice with the rose petals. Bring the mixture to boiling, stirring occasionally. Boil, uncovered, for 5 minutes. Remove from the heat. Cover and let stand 10 minutes.
Stir in the pectin. Bring to a full rolling boil, stirring constantly. Add the sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.
Remove from the heat and stir in the lemon juice and rose water.
Pour into sanitized jars and allow to set.
Store rose jam in the fridge for up to one month. Enjoy!
How to Store
- If you want to preserve this homemade rose jam, ladle the hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe the jar rims, adjust the lids, and screw on the bands.
- You can then process the filled jars in a boiling-water canner for 5 minutes. Start timing when the water returns to boiling after the jars have been placed in the canner.
- Remove the jars from the canner and cool on wire racks. The jars will be sealed when you hear the lids pop and they do not spring back when pressed with a finger.
- Rose jam that has been properly sealed in a canning jar is shelf-stable and makes for an elegant and unique gift.