Rose Petal Jam

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!

The first step was to gently boil all of those lovely rose petals in water for about 10 minutes. It made the whole kitchen so fragrant right away. By the way, this is also the way to make your own rose water. After you strain out the petals, you could use it in baking, spray it on your face for a great toner, you name it!
After that, I added in sugar, lemon juice and balsamic vinegar. The lemon juice and balsamic really helped to perfectly cut through the floral notes and balance it all. Whenever I use florals like rose or lavender, I always balance it with some kind of citrus. It wakes up everything and keeps it from tasting like soap!
The final step was to add in a little more sugar and some pectin to really thicken it up. Once it boiled for 20 more minutes, it was done! It seemed really runny and loose still, but once it cooled completely, it was super thick and sticky like a good jam should be.

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!!

Rose Petal Jam
Rose Petal Jam
3.4 from 5 votes
Rose Petal Jam
Rose Petal Jam
Prep Time
10 mins
Cook Time
40 mins

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.

Course: Snack
Cuisine: Mediterranean
Keyword: Jam, Rose, Rose Petal Jam
Servings: 10
Calories: 156 kcal
Author: Jeanie and Lulu’s Kitchen
  • 2 cups fresh rose petals packed
  • 1 1/2 cups water
  • 2 cups super fine sugar divided
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon balsamic vinegar
  • 1 teaspoon fruit pectin powder
  1. 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.

Nutrition Facts
Rose Petal Jam
Amount Per Serving (1 serving)
Calories 156
% Daily Value*
Carbohydrates 41.3g14%
Sugar 40.1g45%
* Percent Daily Values are based on a 2000 calorie diet.
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. #rose #jam #rosepetaljam #jeanieandluluskitchen

14 thoughts on “Rose Petal Jam”

  1. I didn’t know you were lebanese. This is so interesting. This jam would be so refreshing.

  2. I don’t think I’ve ever had anything with roses in it, but this jam makes me want to try! That color is gorgeous!

  3. Do you know if this jam can be preserved in a water bath method, or would a pressure cooker need to be used?

    1. I did not do any preserving, I just sealed it in a mason jar and used it over the course of a week or so. I would think any of the usual jam preserving methods would work though to keep it for a long time!

  4. I do not have any pectin. Is there anything that may be used instead? Tnks

  5. Can you tell me what kind of pectin you used? I know that there are different kinds that each with differently. What did you use?

  6. First time I have made rose petal jam, delicious,thanks for recipe. My Mother was also Lebanese from the Haddad family.

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