Shangri-la Rose Petal Jam made from our high mountain organically grown roses. This homemade Rose Petal Jam is perfect on toasts, over ice cream or cake. Anything really when you want something beautiful, sweet and luscious. Needless to say it also makes a Rosy gift.
What you'll need... Just what's in this image + water + sugar
How beautiful is this Shangri-la Rose petals in water simmering on the stove in a saucepan.
After about 10 mins simmering on the stove, your Shangri-la Rose mixture should look something like this... the colors and flavonoids from the rose petals will be infused in the water and leaving the petals to be a more lighter hue.
Add in your sugar and simmer simmer simmer on the stove.
Add fresh lemon juice and see the color become even more vibrant and simmer some more.
Add in the rest of ingredients and simmer for another 20 mins and it'll look something like this. And it's ready! Well, you have let it set first, but yeah...
Luscious tangy sweet rosy jam for whenever you need some joy and deliciousness in life.
Rose Jam on French Baguette in sunlight
- 1 ½ cups of water
- Petals from 3-4 Shangril-la Roses
- 1 ½ cups organic can sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon of fruit pectin
- Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes, uncovered.
- Add 1 cup of sugar into the simmering petals. Stir to dissolve the sugar crystals.
- Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.
- Simmer 10 minutes over low heat.
- In a small bowl, combine the remaining ¼ cup sugar and pectin.
- While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.
- Simmer gently for 20 more minutes. It may seem quite loose for jam, but it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.
- Store in an air tight glass jar and it keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.
This recipe is slightly adopted from the Rose Jam Recipe on Feasting at Home.