Rose jam recipe
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A delightfully fragrant rose petal jam. Ensure the roses you use are organically grown and not sprayed with any chemicals.
13 people made this
- 225g fresh rose petals, white base trimmed off
- 400g caster sugar
- 750ml water
- lemon juice
- 1 (13g) sachet pectin
MethodPrep:20min ›Cook:30min ›Extra time:14hr40min › Ready in:15hr30min
- Toss the rose petals and sugar together in a bowl until evenly coated. Cover, and let stand at room temperature overnight.
- The following day, bring the water to the boil in a saucepan over medium-high heat. Stir in the rose petals and all of the sugar, and stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil which cannot be stirred down. Stir in the pectin, and boil for 1 minute. Pour the jam into 4 sterilised 8 oz jars. Seal with rings and lids, and store in a cool dark place.
For this recipe and all others using rose petals, ensure you use organically grown unsprayed fragrant roses.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
by panini goddess
I love the idea of this jam, but could not make it by following this recipe. There is no indication what kind of pectin to use.BALL pectin will not work with these instructions. I tried it.Different brands of pectin CANNOT be substituted for each other. Pectins from different companies act very differently.-31 May 2011
by Michael Kambas
this sounds brilliant.i was looking for a rose syrup recipe and other foreign-language cookbooks suggest the same procedure.thx very much. now i can proceed with confidence to something more than just rose syrup... rose petal jam!-13 Jun 2008
I loved it it turned out really nice for me and it was super easy I also added lavender flowers from my garden for color and flavor yum-08 Sep 2014
Rose Petal Jam Recipe
Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
- 1/2 pound pink or red edible rose petals*
- 2 cups granulated sugar, divided
- 4 1/2 cups water
- Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)
Clip and discard bitter white bases from the rose petals rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.
In a saucepan over low heat, place remaining sugar, water, and lemon juice stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.
* All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant roses. Learn more about Edible Flowers.
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Rose Petal Jelly vs. Rose Petal Jam
If you are wondering what the difference is between rose petal jelly and rose petal jam, the difference is that you leave the rose petals in the rose petal jam.
It might seem kind of weird to think about eating rose petals, but it is better than you might expect! It has the consistency of orange marmalade.
I love rose petal jelly too, but the jelly is a bit firmer. This jam is not completely jelled, it stays a little syrupy, but set just enough to spread on your toast.
15 Edible (and Delicious!) Rose Petal Recipes
It’s July and the smell of roses is still in the air. You probably picture them on your window sill. On the table, in a vase. Given as a gift to someone you love. In fact, the rose is one of the most formidable flower there is, often called the Queen of Flowers.
But have you ever imagined it.. on your plate? Yes, roses come in all colours and sizes but they’re all edible. Yes, this rose is edible.
And this rose- from our garden!
Just pay attention to one thing: first of all, the roses you can buy at the florists’ are often sprayed with pesticides. And, some of the cultivated roses have been bred for their gorgeous shape and color but the scent got lost somewhere in the process. But the scent is exactly what you want. Roses don’t taste much, but they do smell like heaven.
What you want to find in particular is this beauty: the dog rose (also known as wild rose)- see in the picture, or any other type of wild rose you’ll find growing in the woods. Just make sure they smell nicely.
Petals are most commonly used, I think, but the fruit (known as rosehips) are also edible. So here’s the question: what can you make with roses?
I only know two uses in this post (jam and syrup), but have looked around and found more. I’m not claiming to have found all possible uses for roses in the kitchen but I think I came close. Images below belong to the recipe’s creators (please click through for their recipes).
Rose Water/Rose Oil
I’ve never tried making it and it seems like a rather labour – intensive process, but this recipe makes it look easy! If you want to keep the scent of roses for eternity, you can make rose oil. It sounds easier to make than the rose water. Maybe one day I’ll make my own.
Rose jam is one of my favourites but it took me a few years to gather up the courage to make my own. I’m glad I did. Check out my blog for the recipe.
A friend from a food-related Facebook group said she made rose harissa and my heart almost skipped a beat. Harissa? The wonderful, just-the-right-kind-of-hot harissa combined with rose petals? This must be divine. The recipe? From Jamie Oliver, of course.
After my big great discovery of rose petal harissa, I thought what else can you make from rose petals that is both amazing and unconventional? Chutney was my first thought. However, I can’t seem to find a rose petal chutney recipe, but this rosehip chutney looks amazing.
Rose Ice Cream
If it must be possible to make harissa and chutney out of roses, surely ice cream isn’t that much of a stretch? I couldn’t tear my eyes away from the pictures on this blog. Feel free to salivate as you look through the pictures. You’ll find the recipe at the end.
My mom would buy Persian rose bud tea for me sometimes. Which is basically dried rose buds. Put 5 of them in a cup and pour boiling water over it. The taste is amazing. I like it very light (even though I do not shy away from strong tea), but you can steep it however you like. This blogger uses white roses but red or pink are nicer, I think.
Photo use courtesy of vegrecipesofindia.com
Because of the beautiful colour petals can be added to milk, turning it a beautiful pink colour. Also, this seems a perfect drink for a Princess birthday party. It uses rose syrup but I think I’d let rose petals steep in the milk for a while. This recipe calls for basil seeds- although I think chia seeds would do just as well.
No, I certainly don’t mean cake in the shape of a rose or decorated with roses made of frosting. I mean rose cake, with rose-scented batter. I found this one on BBC food, but otherwise you can add a few rose petals and a drop of rose syrup to your favourite cake batter (I think a simple sponge cake is great for this purpose)
Rose-infused jello shots / rose syrup
Or even better, rose-infused jello shots! I’d go for the vodkaless version but feel free to add the alcohol as well. You can buy rose syrup sometimes but here are not one but three ways to make rose petal syrup. Pick your favourite.
Same thing: take your favourite cupcake recipe and add rose syrup and/or petals .Otherwise, these rose water cupcakes look amazing and I’m sure they taste that way, too.
Photo by courtesy of Random House, Inc.
These dumpling squashes are filled with rose petals and among the most beautiful things I’ve ever seen. Another revelation. I hope it tastes just as good.
Rose Custard or pudding
Of course you can make rose custard. How can you not make rose custard? Especially when it looks like this? And if this custard is too rich, go for the pudding. I think I will give it a try one day.
Rose Juice/lemonade/rose-infused water
This rose juice– or I guess it should be called lemonade- is a perfect summer drink. In fact, I think I need it in this heat. At a friend’s house, I saw a jar with sparkling water, oranges, cucumbers and strawberries. I thought roses would make this drink interesting. Buzzfeed is of the same opinion- especially check number 8.
The recipes vary but this is one I use sometimes- with fruit: In a jar, make a layer of rose petals, add sugar. Repeat with another layer of fruit until you’ve filled the whole jar. Then, add alcohol (really strong vodka or pure liquor) and let it sit for a few weeks. I haven’t tried it myself but am sure it’s amazing. Here’s another recipe you can try.
Rose Quail/ Chicken
If you’ve read “Like Water for Chocolate,” you’ll know that one of the most amazing recipes is Quail in rose petal sauce. This romantic blogger has figured it out- using chicken instead of quail.
Rose petal jam
This recipe is very special to author Beata Zatorska. When she was four, she used to collect rose petals for her grandmother Jozefa, who used to make this delicious jam. This fragrant jam is Beata's favourite filing for Polish doughnuts (paczki). It is best made with fresh petals from the wild rose Rosa canina.
A good tip is to gather the wild rose petals in the morning, before they have been in the sun too long and have released all their fragrance.
- 3–4 large handfuls of fresh rose petals (wild Rosa canina)
- 500 g granulated sugar
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place rose petals in a stone mortar or makutra.
Slowly pour in the sugar and use the pestle to crush the petals together with the sugar. The juice in the petals will gradually blend with the sugar to form a deep red paste. No further cooking is needed.
The jam can be preserved in sterilised glass jars for up to 2 years.
Beata Zatorska and Simon Target are the authors of Rose Petal Jam: Recipes and Stories from a Summer in Poland .
Quick Refrigerator Rosehip Spread
- 1/2 cup dried organic rosehips
- 1/2 cup organic apple juice
- 1 tsp. fresh squeezed organic lemon juice
- 1/2 tsp. organic cinnamon powder to taste
- Combine rosehips and apple juice in a pot and cook on medium heat.
- Allow to simmer gently for 2 to 3 minutes and then remove from heat.
- Stir and mash with a fork as the mixture cools.
- Once cool, add lemon juice, cinnamon, and honey to taste.
- Refrigerate between uses and enjoy within 2 weeks. Spread can also be frozen.
While I love this recipe for the convenience factor, there is something soulfully satisfying about canning. Strapping on my canning apron and pulling out all of my implements connects me back to the simpler life I am always striving for. It’s also a way to support my household through the colder months without making a mess of my kitchen each time. Here is the recipe that was the household favorite, especially for the fall. This recipe imparts a flavor that reminds me of Thanksgiving in a jar.
Rose petal Jam from a Venetian monastery
Waking up on the Armenian monastery of the Island of San Lazzaro, floating in the mist of the Venetian lagoon, is like waking into a dream itself. Water softly laps around the edges of the monastery and that is about all you can hear except for the occasional speed boat on its way to the Lido.
I spent several weeks here over two years during my days interning as an art restorer. While I worked on the flooded etchings and photographs (one of the downsides of living on an island), I stayed as a guest at the monastery. In the evenings after closing the makeshift laboratory, I would catch the vaporetto, glide into Piazza San Marco and then wander the canals of Venice to my favourite wine bars, bridges and piazzas before heading back to the monastery by midnight.
But one of my favourite parts of the day was breakfast, where the monks supplied bread, butter and a deep pink jar of their infamous rose petal jam. Eating roses for breakfast, what an intoxicating, exotic, beautiful and romantic way to start the day.
The island of San Lazzaro degli Armeni was a leper colony about a thousand years ago, and then eventually abandoned until 1717 when the Republic of Venice gave the island to a group of Armenian monks to build their monastery. It sits a 15 minute ferry ride from Piazza San Marco, just west of the Lido, neighbouring the Island of San Servolo, now the Venice International University but previously an island for escaped nuns and the insane.
San Lazzaro is small (it probably takes all of 6 minutes to walk all the way around the island), but is just big enough for the Armenian monastery that sits quietly and proudly on the lagoon, where it houses a museum, a vegetable garden, olive trees, rose bushes and, one year I spent there, even a contemporary art exhibit for the Venice Biennale.
The monks of San Lazzaro are known for their roses and more so for their rose petal jam that they make every May when the flowers are in full bloom. The monks are quite private and only allow visitors to come to the island for a guided visit of the monastery once a day at around 3pm. It’s your only chance to get your hands a jar of their rose petal jam, but be warned that the shelves empty very quickly! Failing that, you can make your own if you can get hold of some wild roses, or roses that you know have not been chemically treated.
While the monks always guarded their special recipe secretly, one thing that they did reveal to me was their secret technique – the rose petals have to be massaged to get that beautiful rose perfume and fuchsia colour. Do not be tempted to take a short cut with this recipe and blend the rose petals – it does not come out half as nice, in terms of either colour, texture or taste.
This recipe is adapted of course from Artusi’s 1891 cookbook. It is quite a sweet jam, as the syrup serves to set the jam and to take out the slight bitterness of the petals. The syrup will be somewhat more liquid than you may be used to in a jam, so do not try to overcook it as the brilliant colour of the jam will darken. The monks’ massaging technique actually also helps soften the petals somewhat, as large roses can have thick, velvety, tough petals (wild ones tend to be thinner and more appropriate for this recipe). Artusi notes that the best roses to use are the ones that are in full bloom in Tuscany these would be the ones in bloom from mid May to the beginning of June.
Rose Petal Jam
Makes about 700 grams of jam
- 600 grams of white caster sugar
- 200 grams of rose petals, preferably red or dark pink with a strong perfume
- 600 ml water
- The juice of one lemon
Very gently rinse and drain the rose petals and place them in a large bowl with 200 grams of the sugar and the lemon juice. With your hands, massage the rose petals with this mixture until you reduce the petals to a sort of “paste.” The petals should remain whole, not torn, but with the sugar and lemon they will release colour, perfume and wilt.
In the meantime, add the rest of the sugar to the water and heat in a large saucepan until the sugar dissolves. Add the rose petals and bring to the boil. Allow to boil until the syrup thickens and the petals no longer float (about 30 minutes). Remember this is a jam made from flowers, not fruit pulp! It won’t be jammy, but more a lovely silky syrup. Keep an eye on it, and stir every now and then.
While still hot, place the jam in clean, sterilised jam jars and allow to cool. This delicately perfumed jam is beautiful on fresh white bread or brioche, with or without a little unsalted butter. Stirred into some plain organic yogurt is divine!
- 6 cups raspberries (about 3 pints)
- 1 ½ cups sugar
- 1 tablespoon lemon juice
- 6 aromatic organic rose petals or 1/2 teaspoon rose water
To sterilize canning jars: Put the rack in a water-bath canner or place a heatproof rack in a large, deep pot. Place three 8-ounce canning jars on the rack and add enough water to fill and cover the jars by at least 1 inch. Cover and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat and leave the jars in the pot until ready to use. Place jar lids in a small saucepan, cover with water and gently simmer for 10 minutes (do not boil). Turn off the heat and leave the lids in the water until ready to use.
Rinse raspberries briefly under water and thoroughly drain. Combine the raspberries, sugar and lemon juice in a nonreactive, large, high-sided skillet or large pot. Cook over high heat, stirring frequently, until the sugar is melted and the mixture comes to a boil. Reduce the heat to medium-high and cook, stirring constantly, until the berries have broken down and the mixture is thickened and shiny, 8 to 10 minutes. Remove from the heat.
If using rose petals, add to the jam and stir for about 1 minute remove and discard. (Or stir in rose water.) Remove the jars from the hot water and immediately ladle the hot jam into them to within 1/4 inch of the rim. (Don't overfill the jars store any extra in the refrigerator and eat it first.) Wipe the rims with a clean cloth to ensure a good seal. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle finger pressure) but don't overtighten.
Return the jars to the hot water, cover the pot and bring to a vigorous boil. Boil for 10 minutes. Turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Transfer the jars to a towel. Let stand, without moving, for 24 hours.
After 24 hours of cooling, unscrew the rings and wipe any excess moisture off the jars. Then test for the seal by pressing lightly on the center of the lid. It should have a slight concave indentation and neither yield to your pressure nor pop back. If the seal is not complete, store in the refrigerator.
Make Ahead Tip: Store at room temperature for up to 1 year if processed in a water bath.
- You can make this into a rose petal jelly by simply straining the petals out of the mixture before allowing it to set. The rose jelly is best for when you don’t want any additional texture from the petals in your dish.
- You can use dried rose petals too – about 1/3 cup of dried petals are equal to 1 cup fresh.
- If you end up with a jam that is too runny, this can be cooked again to thicken up either with more reducing or a little additional pectin. It’s always better to undercook rather than overcook.
- The more jam you make, the longer it will take to reach its setting point. Mine is a small-batch jam, so it didn’t take long at all.
Steps to make Homemade Rose Petal Jam
Bring petals and water to a simmer
Bring 1½ cups filtered water and 2 ounces of rose petals to a simmer in a saucepan over medium high heat for 2 minutes.
Add 1¾ cups of the sugar to the simmering mixture. Stir to dissolve the sugar crystals.
Add lemon juice and simmer
Add 3 tablespoons of freshly squeezed lemon juice and simmer for about 10 minutes.
Add sugar and pectin
Mix the remaining ¼ cup of sugar with 1 teaspoon of fruit pectin in a bowl. Incorporate with the jam while stirring to insure the pectin gets incorporated without clumping.
Continue to simmer the jam for about 20 minutes until it resembles a silky syrup with petals floating in it.
Ladle the jam into sterilized jars
Spoon the jam into 3 (6 oz) jars using a ladle.
This jam tastes great on freshly baked bread or scones.
This Rose Petal Jam is a really special and pretty jam recipe! Try it soon and leave a comment to let me know what you think of the peachy goodness!
Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.