Rose Petal Jam

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 d 50 m
Crystal McChesney
Recipe by  Crystal McChesney

“A delightfully sweet tart jam. An extraordinary gift for any occasion.”

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Adjust Servings

Original recipe yields 4 half-pint jars



  1. Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
  2. Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; 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 for 5 minutes. Stir in the pectin, and boil for 1 minute.
  3. Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

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Reviews (3)

Rate This Recipe
panini goddess

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.

Greek Lover Boy

Greek Lover Boy

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!

Lady Quickshift

Lady Quickshift

Just whipped up a batch to give to my mom, Grandma and godmother for mother's day. There was some left over after the jars were filled so I let it set and tried it to see how it turned out and I have got to say this recipe is genius... I hope the recipients like it.

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Amount Per Serving (32 total)

  • Calories
  • 49 cal
  • 2%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Jalapeno Strawberry Jam


next recipe:

Strawberry-Rhubarb Jam