Rose Petal Jam

Use this thick, fragrant jam on toast and warm biscuits.

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  • Servings: Makes about 1/3 cup

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  • 1/2 cup sugar
  • 2 cups (tightly packed) fragrant edible rose petals

How to make this recipe

  1. In a small saucepan, bring the sugar and 1/2 cup of water to a simmer over moderate heat, stirring until the sugar is dissolved. Set aside until slightly cooled but still very warm to the touch. Stir in the rose petals, packing them into the syrup as they wilt. Using a rubber spatula, scrape the mixture into a glass measure or small heatproof glass bowl. Cover with plastic wrap and set aside to steep at room temperature for at least 6 hours, or refrigerate overnight.

  2. Pass the syrup through a coarse strainer, reserving the strained rose petals. Pour the syrup into a small saucepan and boil over high heat until reduced by half, about 4 minutes. Se aside to cool slightly.

  3. In a food processor, combine the syrup with the reserved rose petals and process until the petals are coarsely ground. Scrape the mixture into a glass jar and let cool.

Make Ahead

The jam will keep refrigerated for up to 6 months.

Contributed By Published June 1996

483304 recipes/rose-petal-jam 2013-12-06T23:46:11+00:00 Marcia Kiesel spring|summer|dips-and-spreads|sauces-and-condiments|make-ahead june-1996,rose petal jam,breakfast and brunch,homemade jelly,Marcia Kiesel,edible rose petals recipes,rose-petal-jam 483304

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