Rose petal jam


  • 1 ½ cups filtered water
  • 1 cup of The Qi Rose petals
  • 2 cups organic cane sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Pomonas fruit pectin**

Rose jam


  1. Place water and roses in a sauce pan. Bring to a gentle simmer for 10 minutes.
  2. Add 1 ¾ c of sugar into the simmering petals . Stir to dissolve the sugar crystals.
  3. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.
  4. Simmer 10 minutes. Mix the remaining ¼ c sugar and pectin in a bowl.
  5. While stirring the jam add the pectin mixture sprinkle by sprinkle to insure pectin incorporates without clumping.
  6. Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.
  7. Keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.

Recipe from here.

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