Return to Content

Rose-Petal Jam

Rose-Petal Jam
0 votes, 0.00 avg. rating (0% score)
by in Jul 2010
Submit a Recipe Image

Total Time: 60

Yield: 8 four-ounce jars

Be sure you’re gathering pesticide-free petals. Then sort through them before freezing them to be sure you haven’t included a clinging June bug or ants. Stack them in layers and seal well. This recipe works with other rose species as well, but I prefer the subtle perfume of Rosa rugosa. It’s excellent as a breakfast condiment but also pairs well with roasted pork.

Ingredients:

  • 1/2 pound Rosa rugosa petals, divided
  • 2 cups sugar, divided
  • 1 tablespoon grated fresh ginger
  • 4 cups water
  • Juice of 2 lemons

Instructions:

Into a medium bowl, place a layer of rose petals, 3 petals deep. Shake a layer of sugar on top of the rose petals; repeat layering and sugaring until you’ve used all the petals. Cover and refrigerate overnight. Reserve remaining sugar.
The next day, into a medium saucepan over medium heat place remaining sugar, ginger, water, and lemon juice. Stir to dissolve sugar. Add sugared rose petals and bring mixture to a simmer; cook about 20 minutes. Then raise heat to bring mixture to a boil, and stir well until the jam reaches 220°. Remove from heat. Pour into pristinely clean jelly jars. Seal well and process in boiling water 15 minutes.
Updated Wednesday, June 9th, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2