Rose Petal Jam (with Fresh or Dried Roses)
Easy homemade rose petal jam recipe made with just a handful of ingredients. Can be used as a spread or a topping for puddings and desserts.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 30 g fresh, edible red rose petals
- 100 g white sugar
- 250 ml water
- 2 tbsp pectin
- 1 tbsp fresh lemon juice
- 1 tbsp rose water
Instructions
- 1
Place the rose petals and sugar in a bowl and gently rub them together to very lightly bruise the petals. This is to infuse our sugar with the rose aroma.
- 2
Cover with a cling film and leave on the kitchen counter.
- 3
Place a small saucer in the freezer to chill, for testing the set.
- 4
Combine the sugar and pectin in a bowl. This will prevent your pectin into forming lumps when heated.
- 5
Place the roses, water and sugar/pectin mix in a saucepan and bring to a gentle simmer on medium-low heat.
- 6
Stir a couple of times to help the sugar dissolve. Don't worry about the unsightly brown colour, the magic will take place with the lemon juice.
- 7
Stir the lemon juice in and increase the heat to medium-high. Bring the mix to a rolling boil and keep it boiling for 10 minutes to thicken and get to its setting point.
- 8
Now, we'll test its setting. Take the saucer out of the fridge and place about a quarter tsp of your jam on it. Count to 30, then nudge your jam. If it wrinkles instead of just being a runny liquid, it's done. If not, keep it boiling for another 2 minutes, and repeat (place the saucer back in the freezer).
- 9
When you are happy with the set of the jam, take it off the heat, stir in the rose water and leave to cool for 2 minutes. Then, transfer the whole lot into your sterilised jar and leave and seal.Storage - see post above.