Rose Jam

Rose Jam

The Spruce / Kristina Vanni & Eric Kleinberg

Prep: 15 mins
Cook: 10 mins
Set: 60 mins
Total: 85 mins
Servings: 32 servings
Yield: 4 (8-ounce) jars
Nutrition Facts (per serving)
103 Calories
0g Fat
27g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 103
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 25g
Protein 0g
Vitamin C 1mg 5%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 6mg 0%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  1. Gather the ingredients.

    Rose Jam ingredients

    The Spruce / Kristina Vanni & Eric Kleinberg

  2. 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.

    Rose petals and water in a pot with a spoon

    The Spruce / Kristina Vanni & Eric Kleinberg

  3. 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.

    Pectin and sugar added to rose petals in a pot

    The Spruce / Kristina Vanni & Eric Kleinberg

  4. Remove from the heat and stir in the lemon juice and rose water.

    Lemon juice and rosewater next to rose petal mixture in pot

    The Spruce / Kristina Vanni & Eric Kleinberg

  5. Pour into sanitized jars and allow to set.

    Rose Jam in jars

    The Spruce / Kristina Vanni & Eric Kleinberg

  6. Store rose jam in the fridge for up to one month. Enjoy!

    Yogurt topped with rose jam

    The Spruce / Kristina Vanni & Eric Kleinberg

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.