About this recipe:Rose petal jam can be made with any organically grown unsprayed fragrant roses. I used the Cécile Brunner which made a pale pink rose jam. My neighbour spiced things up, so to speak, by adding a few Mr Lincoln petals for a richer, darker pink colour.
20g fresh, fragrant rose petals
2 tablespoons fresh lemon juice
500g caster sugar
1 (13g) sachet pectin
350ml water, divided
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:5min › Ready in:25min
In food processor or blender, process rose petals, lemon juice and 180ml water. Slowly add sugar until thoroughly blended. Pour mixture into large bowl (a large mixing bowl with pouring spout is ideal). Set aside.
Combine pectin and remaining water in small saucepan. Stir to dissolve and bring to the boil. Allow pectin to boil hard for one minute.
Pour pectin over the rose petal mixture and stir. This will start to set very quickly. Spoon or pour mixture into clean containers and refrigerate. It will continue to set as it cools.
The sugar did not completely dissolve so the jam is opaque. I've also made the jam by first making a sugar syrup (cool before making jam). That batch was more translucent, but I preferred the texture without dissolving the sugar first.