For the most fragrant and attractive jam use brightly colored tea roses, or any other fragrant roses. I am using light pink roses from my garden – although they do not make the most colorful jam, I am sure the roses are not sprayed. I am suggesting a small batch recipe for those, who, just like me, only have one or two rose bushes. The recipe can be doubled.

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Recipe Summary

prep:
10 mins
cook:
32 mins
additional:
15 mins
total:
57 mins
Servings:
4
Yield:
1 /2 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash rose petals and dry them using a salad spinner or paper towels. Trim and discard white bases of petals.

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  • Place rose petals in a bowl; add 2 tablespoons sugar. Rub petals with your hands until sugar draws out liquid from the petals. Pour liquid into a separate bowl and reserve.

  • Bring water to a boil in a saucepan. Stir in remaining 6 tablespoons sugar. Cook over medium heat for 2 minutes. Remove from heat and let cool, about 15 minutes.

  • Place rose petals in the cooled syrup. Bring to a boil; reduce heat to low, and cook, about 5 minutes. Add reserved liquid. Continue cooking, stirring occasionally and skimming off any foam that rises to the top, until syrup is reduced, about 15 minutes.

Nutrition Facts

97 calories; proteing; carbohydrates 25g 8% DV; fatg; cholesterolmg; sodium 1.8mg. Full Nutrition