Rose petal jam (uncooked)

This unusual jam is delicious, but you do need to be selective with the rose petals: pick the freshest and most fragrant ones you can find. I find the red and pink varieties give better results than white roses, but that might just be because of the varieties I’ve had access to over the years.

This isn’t the recipe I usually use, but it’s the one I used last weekend, and it’s much better than the more traditional English approach of boiling it up until it sets. This recipe also has the advantage of not needing any cooking. It makes it so very, very easy.

It’s just a matter of grinding sugar and rose petals into a paste, like this:

Grind rose petals with sugar in a mortar and pestle.

Grind rose petals with sugar in a mortar and pestle. This is about halfway there. The juice has started to flow, but you can still see a few too many individual petals.

Don’t taste it as you go though: it really isn’t very nice until you’ve added all the sugar!

Rose petal jam (uncooked)

  • Servings: 3 cups
  • Time: all afternoon
  • Difficulty: easy
  • Print

Ingredients

  • 200 grams of fresh rose petals (about 4 very large handfuls)
  • 500 grams of sugar

Directions

  1. Lightly rinse the rose petals and spread them out to dry on some newspaper. Take the opportunity to remove any damaged petals, and to snip off any white bits from the base of the petal (they can be very bitter).
  2. Weigh out about 200 grams of dried and snipped petals.
  3. Fill your mortar with rose petals, then pour in enough sugar to be able to grind the petals into a deep, red paste. Once the paste is really smooth, scrape it into a bowl. Repeat as many times as you need to (a bigger mortar means you need fewer goes at it).
  4. We’ve found we use about half the sugar this way, so gradually add the remaining sugar to the rose petal – sugar paste and stir it in. As each addition dissolves, add more of the sugar until you’ve used it all. It took us a couple of hours of adding, stirring, walking away for a while, then adding more. It’s not labour intensive, but you do need to be around.
  5. Store in sterilised jars. it supposedly lasts for two years, but it would have to be uneaten for that to happen.

Notes

The result is very sweet (and delicious), but you could possibly leave out the last 100 grams of sugar and not notice the difference.

Source: A traditional  Polish Rose Petal Jam recipe from the SBS website.

Rose petal jam stores for years if you don't eat it all first

Rose petal jam stores for years if you don’t eat it all first

Submitted to Fiesta Friday. Thanks so much to Angie for hosting this week, after week.

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27 thoughts on “Rose petal jam (uncooked)

  1. Pingback: Thanksgiving Leftovers Sandwich | Fiesta Friday #44 | The Novice Gardener

  2. Oh, this is lovely. I absolutely love the taste of roses… and this is definitely on my “near future to do list”. What a great Christmas gift this would be.. Thank you so much for sharing this beautiful recipe with all of us. I have a feeling that everyone will love it just as much as I do… Happy Fiesta Friday! ❤

    Like

      • To be honest, I was too young at the time and although I always loved my food, I didn’t care about such a technical stuff, like the recipes :)). I wish I knew her recipe now.
        Best wishes, Yana 🙂

        Like

  3. Pingback: My grandma’s jam drops | Mermaid's tresses

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