rose petal jam

Rose petal jam

Enjoy as a treat for a summer cream tea, spoon over ice cream or spread on a simple Victoria sponge. Choose rich, red heavily scented roses. Pick the flowers in full bloom and remove the petals from the flowers. Snip off the white bases and discard.


  • 225g (8oz) of rose petals
  • 450g (1lb) sugar
  • Juice of 2 lemons
  • 1.1 litres (2 pints) water
rose petal jam
Add sugar to rose petals. Image: Heather Edwards


  1. Place the petals in a large bowl or pan. Add about half of the sugar, stir
    vigorously to bruise the petals and distribute the sugar. Cover and leave
    overnight to draw the fragrance from the petals.
  2. Pour the water and lemon juice into a heavy based pan. Stir in the rest of the sugar and heat gently until the sugar has dissolved. Do not boil.
  3. Add the rose petals into the pan and stir gently. Continue heating gently and allow to simmer quietly for 20 minutes. Then raise the cooking heat and boil for 5 minutes until it starts to thicken. Bottle into sterilised jars and allowed to cool.
  4. Enjoy.

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