• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • HOME
  • CONTACT
  • ABOUT ME
  • DISCLAIMER
  • OPERA JOURNEY
  • AWARDS and PUBLICATIONS
  • VIDEOS
  • ORGANIC EDIBLE FLOWERS RESOURCES
  • FLORAL EDIBLES LIST WITH PHOTO
    • Are You a Master Baker or Disaster Baker? Official Rules
  • February 17, 2019

At Home with Rebecka

A culinary journey of comfort and style!

You are here: Home / At Home with Rebecka / Rose Petal Jelly Recipe

June 19, 2014

Rose Petal Jelly Recipe

The flavors of rose petal jelly are intoxicating and exotic; beautifully light and sweet, with the heady fragrance of a bouquet of fresh-cut roses. Perfect for a romantic morning breakfast or brunch.
Rose petal Jelly1

You’ve never known true culinary perfection until you have tasted rose petal jelly. Smeared over a yeasty piece of buttered bread or coupled with Devonshire cream, rose petal jelly is enough to make me swoon! A treasured recipe, passed to me from my mother; I’ve come to refer to as, the sweet taste of summer, captured in a jar! 

I can remember watching my mother gather roses from the garden, intent on repurposing the delicate petals into the most delightful, edible treat. Something magical happened when the roses filled our house with their scent; an unspeakable calm came over me and my mind filled with fanciful daydreams of fairies.  I love how smells evoke emotions long subdued by time, and wired so deeply into my brain, just one whiff and I’m back in my mother’s kitchen; a food memory that will last a lifetime. 

Rose petal jelly, jam and syrup have been used in the culinary arts for decades, and although the recipes come from around the globe, they stay very similar.

  • Venice, Italy, Monks from the San Lazzaro degli Armeni Monastery, bottle 5000 jars of rose petal jam each year to be sold in the Monastery store
  • Persian cooks have crafted rose petal jam since the early 1600’s using the elegant Damascus rose
  • Ukrainian cooks, preserve rose petal jam by smashing or processing the petals with sugar and lemon juice creating a paste that is traditionally used to fill donuts
  • Served at High Tea, I’ve found English recipes dating back as early as the 1700’s.  

When making rose petal jelly, it’s best to pick organic roses, and the most flavorful jelly comes from the most fragrant blooms. Choose roses that are at their height of bloom, and if possible, gather at night when the scent is most powerful; keep fresh in the refrigerator overnight, tucked away in a plastic zip bag.

I hope you enjoy making this rose petal jelly recipe! 

Serve on toasted homemade bread, scones, or an English muffin.

The flavors of rose petal jelly are intoxicating and exotic; beautifully light and sweet, with the heady fragrance of a bouquet of fresh-cut roses. Perfect for a romantic morning breakfast or brunch.

 

Rose Petal Jelly
2014-06-20 05:44:11
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 4 cups pink or red edible roses
  2. 3 cups sugar
  3. 3 1/3 cups water
  4. 1/4 cup fresh or prepared lemon juice
  5. 1 tablespoon Rose Water (can be found in Eastern Indian markets)
  6. 2 packages liquid pectin
  7. All edible flowers must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases they are treated with pesticides not labeled for food crops
Instructions
  1. Clip and discard the bitter white base from petals
  2. Rinse in cold water to remove debris and small bugs, drain
  3. In a large bowl combine rose petals with 1/2 cup raw or organic sugar, using your hands, bruise petals, take care that all the petals are coated evenly, cover and refrigerate overnight
  4. In a large saucepan over medium heat, add remaining sugar, water and lemon juice; stirring until dissolved
  5. Stir in rose petals and cook at a low boil for 20 minutes or until candy thermometer reaches 110 degrees C. or 220 degrees F.
  6. Strain liquid through a fine sieve, pressing all the liquid from the petals (do not strain rose flesh of making jam unless the petals are discolored)
  7. Measure rose liquid, you should have 4 cups. Add enough water to equal 4 cups if necessary
  8. Return liquid to saucepan, bring back to a boil
  9. Cook until liquid reaches 110 degrees C. or 220 degrees F.
  10. Add liquid pectin, stirring constantly, boil for 2 minutes.
  11. Pour a small amount of jelly onto a chilled plate, if liquid holds its shape pour into sterilized jars, if it's still runny, process additional 2-3 minutes.
  12. Add rose water, remove from heat
  13. Pour jelly into prepared sterilized jars leaving 1/4 inch headspace
  14. Jelly can be stored in the refrigerator for up to six months
  15. To preserve for storage at room temperature, cover jars with lids and rims, place in a hot water bath (2 -3 inches boiling water) for 15 minutes at a hard boil
Notes
  1. Serve with crusty yeast bread, flat breads, clotted cream, soft goat or cow's milk cheese
By Rebecka Evans
Adapted from Anne Stone, my mother's recipe
Adapted from Anne Stone, my mother's recipe
At Home with Rebecka https://athomewithrebecka.com/
The flavors of rose petal jelly are intoxicating and exotic; beautifully light and sweet, with the heady fragrance of a bouquet of fresh-cut roses. Perfect for a romantic morning breakfast or brunch. Get the recipe here!

 

“A rose by any other name would taste so sweet” quote,  William Shakespeare‘s play Romeo and Juliet

Rose Petal Jelly

Other jelly recipes to try:

Kumquat Jelly

Meyer Lemon Habanero Pepper Jelly

image_pdfimage_printPrint the Recipe

SHARE THIS

  • Email
  • Print
  • Tweet

Filed Under: At Home with Rebecka, Breakfast, Canning, Jelly Tagged With: At Home with Rebecka-Canning recipes, canning, Heirloom Rose Petal Jelly, Jellies, Rose Petal Jelly Recipe

Reader Interactions

Comments

  1. K.J. says

    November 9, 2014 at 11:28 AM

    Just the photos alone make me want to make this Jelly. Do you think that those of us who are kitchen challenged can make this? Where do I get edible roses, and can i get them this time of year?

    Reply
    • athomewithrebecka says

      November 11, 2014 at 11:13 AM

      Hi KJ, Thank you so much for visiting and commenting!

      I’m positive that anyone willing to try this recipe will have success! The most difficult aspect is finding organically grown rose petals. I’ve foraged for wild roses in large fields far removed from roadways and any pesticide spraying however, it can be a daunting task to say the least. I’ve also grown my own roses utilizing natural pest control as well as, natural fertilizers. Recently, I found a neighbor who grows and abundance of English roses in her garden. She’s been willing to give me gallon zip bags of rose petals in exchange for a few jars of petal jelly. I also spent several weeks this summer teaching her college age daughter how to can rose petal jelly, kumquat and fig preserves. I’m blessed to have made such a great connection for pesticide free rose petals. Hopefully, you’ll have some luck finding a neighbor willing to share.
      I’m still researching companies that sell organic petals but haven’t had much luck finding a good source.
      Please feel free to contact me with any questions and keep me posted on your progress making rose petal jelly.

      Reply
  2. kitchen flavours says

    July 7, 2014 at 7:33 PM

    Hi Rebecka,
    Such lovely jelly! I can almost smell the fragrance of the rose petals! I have only eaten rose jam once, years ago when I visited a rose farm in the highlands. Serving it with freshly baked buttery scones is the perfect breakfast indulgence!
    Have a great week!

    Reply
    • athomewithrebecka says

      July 31, 2014 at 7:12 PM

      Thank you kf!

      Reply
    • athomewithrebecka says

      September 12, 2014 at 10:46 AM

      Hi Joy, you would love this jelly, I just know it! It’s super to see you here. Sorry I’ve been negligent in visiting kitchenflavors!!

      Reply

Welcome to At Home with Rebecka and thank you for taking the time to comment. I love to hear from you. Please identify yourself if you login under Anonymous so I know how to address you. Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

Come On In and Kiss The Cook

Rebecka Evans is an award-winning home cook and food blogger, and an avid food and nature photographer. 
photographer...
Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

World Food Championships FINAL TABLE

Rebecka Evans Bacon World Champion 2017

Rebecka Evans Kitchen Ambush Norfolk VA

Load More...Follow on Instagram

Top Posts & Pages

Butter Chess Pie...#3
Kumquat Jelly Recipe - Canning Kumquats
Caramel Sauce Recipe with Philadelphia Cream Cheese
Green Chile Navajo Tacos
Bacon Sriracha Tomato Soup

2017 Bacon World Champion Rebecka Evans’ Sriracha Tomato Soup is the work of a bacon genius. Crunchy bacon croutons + tomato soup = magic in a bowl! 🍅🧀🥓🍞🌶

Posted by Fox Recipe Box on Wednesday, June 13, 2018
Visit At Home with Rebecka's profile on Pinterest.

My Badge

At Home with Rebecka
<div align="center"><a href="http://www.athomewithrebecka.com" title="At Home with Rebecka" target="_blank"><img src="http://farm9.staticflickr.com/8298/8017046361_7102d41ac8_m.jpg" alt="At Home with Rebecka" style="border:none;" /></a></div>

Chris Giles-Evans

Chris Giles-Evans

Editor: 2018-Present

FTC Disclaimer

FTC Disclaimer:Some posts may contain affiliate links and/or links to outside sites. By clicking on an affiliate link it is at NO cost to you. Review posts are my own opinions and I am not paid to review the products unless I state otherwise. I only recommend products that I feel are good for my readers. Giveaways on this blog are under the discretion of the host of the giveaway and I am not responsible for shipping unless notified in the post itself. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising. See Disclaimer for FTC guidelines and regulations.

Copyright© 2019 · Brunch Pro Theme by Shay Bocks

Email Email GooglePlus GooglePlus Facebook Facebook Twitter Twitter RSS RSS Instagram Instagram AIM AIM
grab this
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.