Luscious, soft and fragrant, there’s no garden treat more delectable than a sweet jam-filled with rose petals! This garden-fresh jam is absolutely delicious served with scones, croissants, or artisan breads. Spoon it over elderflower ice cream or stir a dollop into creamy yogurt or rice pudding. Rose Petal Jam pairs beautifully with soft, mild, nutty cheeses and fresh strawberries. What a lovely, unique gift a jar of your homemade rose jam would be!
Sweet Rose Petal Jam
MAKES 4 – 250 ML JARS
• 4 cups of lightly packed organically grown dark pink rose petals, with a strong perfume Damask, Rugosa or fragrant heirloom roses are a lovely choice OR substitute with 1 ½ cups dried rose petals
• 4 cups organic raw sugar
• 3 ½ cups of pure water
• ¼ teaspoon kosher or sea salt
• ½ cup of fresh lemon juice
• a pinch of salt (non-iodized)
• A pinch of ground cardamom
• Snip off the white tip-end of the rose petals (they can be bitter) and gently rinse the petals. Shake off excess water. If rose petals are large, chop slightly
• Put a small plate in the freezer – this is what you will use to check the consistency of your jam
• Add water and roses to a saucepan. Bring to boil, then lower heat and simmer for 5 minutes
• Add sugar, salt, lemon juice, and cardamom if using, to the saucepan and stir gently as sugar melts
• Bring the rose mixture up to a boil, stirring so it doesn’t stick. Watch closely and continue to boil for 15 – 20 minutes, stirring every minute or two.
• Check the consistency of the jam on the chilled plate. If it stops flowing and forms a soft skin on the top, it is ready. If not, continue to cook for a few minutes more and test again.
• Once the jam is ready, remove from heat and ladle into a sterilized jar/jars. Immediately apply a lid and close tightly
• Set jars aside to cool
• Once cool, store in the fridge*
• This is a loose jam that will firm up as it cools and sets. It is more like a silky syrup than a thick jam, making it perfect to spread on warm strawberry scones, toast, or croissants
• Try it stirred into yogurt or rice pudding
• Spoon it over ice cream
• Stir it into softly whipped cream and enjoy it on everything!
• Use it in recipes and baking. Rose jam makes a delicious filling for cakes
• Rose jam pairs well with a mild, soft nutty cheese
• Rose Jam is lovely served as part of a fruit and cheese charcuterie board
• Jam will keep for 2-3 months in the fridge. * To store longer follow proper canning procedures or once the jam has been cooled, pour into a container and freeze for later use.
Disclaimer: Benefit information is for interest purposes only and not meant to treat, cure, or prevent any illness or disease. As with all flower or herbal teas consult your doctor before using them for medicinal purposes.