Best Rose Petal Jam Recipes

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ROSE PETAL JAM



Rose Petal Jam image

Make and share this Rose Petal Jam recipe from Food.com.

Provided by Tonkcats

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 6

1 cup fresh rose petals (must never have been sprayed with any chemicals)
3/4 cup water
1 lemon, juice of (1/4 cup)
2 1/2 cups sugar
1 package pectin (ie. Sure Jell)
3/4 cup water

Steps:

  • Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
  • Slowly add sugar.
  • Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
  • Do this very quickly - it sets up FAST!! Pour into baby food jars.
  • Let set for 6 hours, till firm.
  • Will keep one month in refrigerator.
  • Freezes well.
  • This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min.
  • until soft enough to crush.
  • Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil.
  • Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam).
  • Bring to a boil and boil hard for 2 min.
  • Remove from heat and pour into sterilized jars and seal with caps and rings.
  • The jelly has a wonderful flavor and is the consistency of liguid honey.

CRYSTAL ROSE PETAL JAM



Crystal Rose Petal Jam image

For the most fragrant and attractive jam use brightly colored tea roses, or any other fragrant roses. I am using light pink roses from my garden - although they do not make the most colorful jam, I am sure the roses are not sprayed. I am suggesting a small batch recipe for those, who, just like me, only have one or two rose bushes. The recipe can be doubled.

Provided by Svetlana Dascaliuc

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 57m

Yield 4

Number Of Ingredients 3

2 ounces freshly picked rose petals
½ cup white sugar, divided
1 cup water

Steps:

  • Wash rose petals and dry them using a salad spinner or paper towels. Trim and discard white bases of petals.
  • Place rose petals in a bowl; add 2 tablespoons sugar. Rub petals with your hands until sugar draws out liquid from the petals. Pour liquid into a separate bowl and reserve.
  • Bring water to a boil in a saucepan. Stir in remaining 6 tablespoons sugar. Cook over medium heat for 2 minutes. Remove from heat and let cool, about 15 minutes.
  • Place rose petals in the cooled syrup. Bring to a boil; reduce heat to low, and cook, about 5 minutes. Add reserved liquid. Continue cooking, stirring occasionally and skimming off any foam that rises to the top, until syrup is reduced, about 15 minutes.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 1.8 mg, Sugar 25 g

MY LOVE IS LIKE A RED, RED ROSE: ROSE PETAL JAM - CONSERVE



My Love is Like a Red, Red Rose: Rose Petal Jam - Conserve image

A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been sprayed with fertiliser. The title is taken from my namesake, the Scottish poet Robert Burns and his poem: O, my luve's like a red, red rose, That's newly sprung in June, O, my luve's like the melodie, That's sweetly play'd in tune. Rose petal jam is also found in the Middle East and Turkey, along with high quality rose water; I sometimes add a few drops of rosewater for an extra floral kick! I have stated red rose petals as they give the best colour - but any highly scented roses would be fine to use in this recipe.

Provided by French Tart

Categories     Jellies

Time 1h30m

Yield 2 1/2 lb Jars

Number Of Ingredients 6

1 pint boiling water
1 lb strongly scented freshly picked red rose petal
1 lb caster sugar
2 limes, juice of
2 lemons, juice of
2 -3 drops rose water, 2-3 drops (optional)

Steps:

  • Fill a large pan with the boiling water. Add half the rose petals, cover and leave to stand for two hours.
  • After two hours strain off the liquid and transfer to a clean pan. Discard the steeped rose petals.
  • Add the sugar to the rosewater and stir over a low heat until dissolved. Add the lime juice and remaining rose petals, reserving a handful for later.
  • Bring to boiling point, reduce the heat and simmer until setting point is reached. To test for this, pour a little onto a cold saucer. Push it gently with your finger. If it wrinkles, it is ready. If not continue to simmer for a little longer.
  • Add remaining rose petals and simmer gently for another three minutes then pour into a sterilised jar and seal. The rose petals should rise to the top leaving clear jelly underneath.
  • Pot and cover the jam.
  • Chef's tip.
  • You'll need to sterilise the jars or your jam will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam.

Nutrition Facts : Calories 899.7, Sodium 5.9, Carbohydrate 234.2, Fiber 0.3, Sugar 228.6, Protein 0.3

ROSE PETAL JAM FROM GRANDMA



Rose Petal Jam from Grandma image

This is an old recipe... it is very tasty... and can be used as any jelly or jam, and to enhance other recipes.

Provided by Colleen Sowa

Categories     Jams & Jellies

Time 1h15m

Number Of Ingredients 5

2 c rose petals
2 c warm water
2 1/2 c sugar
2 Tbsp honey
1 tsp lemon juice

Steps:

  • 1. Cut off the tough bases of the blossoms and cut petals into strips. Pack tightly into a saucepan. Add the water and cook for 10 minutes or until soft. Strain off the juice into a saucepan, reserving petals, add sugar and honey.
  • 2. Cook until it spins a fine thread, about 220 degrees. Add the drained petals and simmer gently for about 45 minutes. Stir in the lemon juice and keep on cooking slowly until it is thickened. Add some food color (optional). Pour into small jars and seal. Process 10 minutes in boiling water bath. Let jars sit on towel lined counter for 24 hours before storing.

ROSE PETAL JAM



Rose Petal Jam image

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

Provided by Crystal McChesney

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT50m

Yield 32

Number Of Ingredients 5

8 ounces fresh rose petals, white base trimmed off
2 cups white sugar, divided
⅓ cup juice of 2 lemons
3 cups water
1 (1.75 ounce) package powdered fruit pectin

Steps:

  • 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.
  • 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.
  • Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

Nutrition Facts : Calories 49 calories, Carbohydrate 12.7 g, Sodium 0.7 mg, Sugar 12.5 g

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