Rose petal jam is a fragrant, unique jam that elevates breakfast and cheese boards to a new level.  We use dried culinary rose petals and brew them with a very short ingredient list.  Once you have the petals, it’s one of the easiest and most delicious jams to make from scratch.

It’s important to know not to use store-bought fresh roses as they contain pesticides when making this special rose preserve.  You may choose to grow your own chemical-free flowers and dry them. 

For the best results, use Persian dried culinary rose petals.  Persian rose is called Gol Mohammadi in the Persian language.  If you can get your hands on some it’s truly something special with its bright color and extra sweet fragrance.  

One thing that is different between making a floral jam versus a fruit jam is that rose petals do not contain the natural pectins of fruit so a thickening agent is needed.  One or two teaspoons of cornstarch stirred in at the end will do the trick.

My favorite way to enjoy this luscious, rose delicacy is to spread it on warm buttered bread with a generous dollop of beautiful rose petal confit and some coarsely chopped walnuts.  Each bite transforms me into a heavenly place.

Coming in 2nd is Persian rose petal jam on a Mediterranean Mezze Board.  Just get me some crunchy lavash crackers, an assortment of nuts, and hard cheese, and I am perfectly content noshing and snacking the day away.

How will you enjoy rose?

Yield: 12

Rose Petal Jam

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Rose petal jam is a fragrant, unique jam that elevates breakfast and cheese boards to a new level.  We use dried culinary rose petals and brew them with a very short ingredient list.  Once you have the petals, it's one of the easiest and most delicious jams to make from scratch.

Ingredients

• 2 cups of water
• 2 cups of sugar
• 1 tablespoon of fresh squeezed lemon juice (juice of about 1/2 lemon)
• 1 cup dried culinary rose petals
• 1 tablespoon rose water
• 1 teaspoon cornstarch

Instructions

1. Pour the water and the sugar into a medium-sized saucepan
2. Cook on medium heat until the sugar is dissolved - stir often
3. Add the lemon juice and culinary dried rose petals
4. Cook down on medium-low for about 15 minutes, stirring the pot every few minutes
5. Remove the pot and allow the jam to cool for about 10 minutes
6. Stir in the cornstarch as a thickener (or commercially produced pectin)
7. Add the rose water
8. Transfer to a standard size mason jar or tight-lid jar *see recipe notes*

Notes

Rose does not contain pectin (as fruit does for jams) so a thickening agent is needed. Use either commercially produced pectin or cornstarch added at the end once the boiled down rose petals have cooled.

Add rose water as a final step - if you add the rose water while the jam is on heat some of the aroma and fragrance will be lost - it is best to add it once the jam has cooled.

*Store in a mason jar or tight-lid jar for 6 to 9 months in the refrigerator. Best if consumed within 2 or 3 months once opened.

Recommended Products

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  TEARELAE - Dried Rose Petals - 1.3oz/37g - Top-Grade Pure Natural Edible Rose Flowers - Use for Tisanes, Baking, Candle Making, Soap Making and Handicraft
• 
  Sadaf Rose Water for Cooking 10 oz - Food Grade Rose Water for Baking, Food Flavoring or Drinking - Edible Rose Water Drink - Ideal for Persian desserts or beauty care - Product of Lebanon