Rose Petal Jam

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I love flowers so much! The saddest part about receiving flowers is watching them slowly wilt away and perish. I received roses on my wedding anniversary and I didn’t want to spend the days watching them wilt away, so I thought of little ways to immortalize them for just a little bit.

Make sure you have pesticide-free roses! You can make this recipe with edible dried rose petals as well. The color of your jam depends on the roses that you select. 

Rose is very popular in Western Asia and has been used not only for cosmetic purposes, but in many of the cuisines across the region. Rose is a popular, familiar, and beloved flavor by many of us (think of all our rose water-infused traditional desserts!). 

A sweet preserve of rose petals originated in 900 BC in ancient Indo-Persia. It was made to beat the summer heat since it possessed cooling properties. It was a royal delicacy in the region, since traditionally they used a special rose – the Damask rose. Damask roses are THE BEST rose to use for perfumes, rose water and jams. It has a strong fragrance and is absolutely unique to Western Asia, specifically Syria (I didn’t use it in the recipe). The Damask rose blooms twice a year, in the summer and autumn, making it all that more special back then.

Rose jam is now a popular authentic treat in many countries in Western Asia – Turkey, Syria, Iran, and Kashmir to name a few. You can still make rose petal jam with any organic fragrant roses, fresh or dried. Traditionally though, the Damask rose is used. You can also add flavors to your jams, like cardamom or chopped nuts. 

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Rose Petal Jam

Yield: 12

Author: Yasmeen's Kitchen Diary

Prep time: 10 MinCook time: 30 MinInactive time: 4 HourTotal time: 4 H & 40 M

Ingredients

• 750 g sugar
• 400 ml water
• 150 g pesticide-free rose petals
• Juice of a lemon
• Optional: Add 1-2 tsp of pectin

Instructions

1. Wash and clean 150 g of rose petals very well.
2. Add 60 g (from the 750 g) of sugar + 2 tbsp of lemon juice to the rose petals and massage well, until the roses bruise and wilt.
3. Cover and leave it to rest in the fridge for 4-24 hours. The longer the petals remain in the fridge, the more flavor the jam will develop.
4. After the roses have sufficiently rested, boil 400 ml water.
5. Add the rose petals and leave it to simmer for 10-15 minutes. Check to see that the petals are soft and tender.
6. When the rose petals are tender, remove from the heat and set aside.
7. Add 750 g sugar and leave it to boil until it reaches 105ºC (220ºF).
8. Bottle in sterilized jars.
9. Spread on freshly baked bread alone or with crème fraîche.

Notes:

You may replace edible fresh roses with dried roses.

Nutrition Facts

Calories

254.65

Fat (grams)

0.01

Sat. Fat (grams)

0.00

Carbs (grams)

63.66

Fiber (grams)

0.05

Net carbs

63.61

Sugar (grams)

62.95

Protein (grams)

0.06

Sodium (milligrams)

3.56

Cholesterol (grams)

0.00

rose petal jam, jam

Breakfast

English, Turkish

Bon appétit!