Rose Petal Jam

Rose Petal Jam
Recipe type: Jam
Cuisine: British
Cook time: 
Total time: 
  • 450g (1lb) sugar
  • 300ml (1/2 pint) water
  • 1 lemon
  • 850ml (1½ pints) rose petals
  1. Place the water and the sugar in the preserving pan.
  2. Place on a low heat and stir until the sugar is fully dissolved.
  3. Add the lemon juice and boil until the liquid forms a syrup.
  4. Lower the heat until the liquid goes off the boil
  5. Carefully pull the petals from the rose flowers, discarding any imperfect ones.
  6. Add the petals to the hot syrup and stir gently to distribute them throughout the syrup.
  7. Cook gently until the petals are soft but not falling apart.
  8. Pour into jars and seal well
Any type of rose petals may be used, wild or cultivated, as they are all edible. For more impressive colours and fragrances use the brighter and more perfumed varieties.

Deep red petals produce a delightful rose coloured jam.

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