On the Lebanese side of my family, it is very common to use rose water and rose petals in baking. It is such a wonderful, delicate flavor. Roses also happen to be my absolute favorite flower, so it’s fitting that I grew up with desserts using it. They are coming into season soon, so I decided to use some beauties I found at the farmer’s market to make this absolutely gorgeous rose petal jam. It was really easy to make in less than an hour!
This lovely jam kept perfectly in the refrigerator for over a week in a mason jar! Let me tell you, my new favorite breakfast is smearing it on an english muffin or a scone. I absolutely loved it! Hope you all do too. This also makes such a great hostess gift or bridal shower party favor for all of those summer parties. Enjoy!!
This rose petal jam is absolutely gorgeous to use on crackers, toast, scones, you name it! The lemon juice and balsamic keep it from being too soapy.
- 2cupsfresh rose petalspacked
- 1 1/2cupswater
- 2cupssuper fine sugardivided
- 1/4cupfresh lemon juice
- 1/2teaspoonbalsamic vinegar
- 1teaspoonfruit pectin powder
Combine the rose petals and water in a medium saucepan and bring them to a gentle boil over medium heat. Let it gently simmer for 10 minutes. Then add in 1 3/4 cups of the sugar, the lemon juice and balsamic. Stir them all in thoroughly to dissolve the sugar. Let that all simmer together for another 10 minutes. Then stir the remaining sugar and the pectin together and slowly sprinkle it in while you stir. That way the pectin won't clump up. Let it all simmer for another 20 minutes to really thicken, stirring every so often. Then take it off the heat and let it cool completely. It will seem way too runny at first, but when it cools it will be super thick. Store it in mason jars in the refrigerator and use as you need it! It will keep for 2 weeks.