Rose petal conserve

    9 hours 5 min

    Roses are so romantic, and when you include them in food the elegance and love always comes through. Pick your roses carefully for this jam. You should gather them on a fine day, mid morning when they are at their best. Choose a highly fragrant variety and also a rose that has a good depth of colour to it.


    Hampshire, England, UK
    1 person made this

    Makes: 4 jars rose petal conserve

    • 1.5L water
    • 1.35kg granulated sugar
    • 15 rose heads
    • 1/2 teaspoon citric acid crystals

    Prep:20min  ›  Cook:45min  ›  Extra time:8hr  ›  Ready in:9hr5min 

    1. In a large preserving pan, combine the water and the sugar and bring to the boil. Prepare the roses by giving them a gentle wash, cut away all greenery and use only the colourful part of each petal - the white heels are bitter, so discard.
    2. Add the rose petals to the boiling water. For the first few minutes they will rise to the top, so keep pushing them down. Boil for 30 minutes. Remove from the heat and allow to steep for 8 hours.
    3. Return the pan to the heat and bring to the boil. Add the citric acid and boil for a further 15 minutes.
    4. Begin testing for the setting point by placing a small amount of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    5. Skim the jam if necessary and transfer to sterilised jam jars and cover immediately. Leave undisturbed in a cool place for 8 hours to set.


    Be sure to choose roses that are untreated and have not been sprayed with chemicals.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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