Wild Rose Petal jam

What could be more romantic and dreamy than wild rose petal jam? It’s also deeply delicious, with its rosy hues and fragrant scent, wonderful for drizzling over good-quality or homemade raw milk vanilla ice cream, roasted fruits such as figs or peaches, or fresh warm scones and cultured cream.

My mum used to make this rose petal jam using her home-grown heritage roses, which were a light mauve color and deeply fragrant. The little jars of rose petal jam that sat on our kitchen shelves seemed so exotic and whimsical to me as a child.

I recommend making it when the scented wild roses are in season, and of course, make sure they are spray-free. Store-bought roses will not do the trick, as they are sprayed heavily and generally have no scent.

Recipe from my cookbook Wild Delicious.

Makes 3 Jars (180g each) Of Jam

Ingredients

• 2 cups quite tightly packed fragrant rose petals
• 1½ cups water
• 3 tbsp freshly squeezed lemon juice
• 2 cups jam sugar
• 1-2 tsp rosewater (optional; use if your rose petals aren’t very fragrant)

You Will Need

• Jam thermometer
• Jam jars (see note)

Step-by-Step Instructions

1. Prepare the Rose Petals
   • Wash the rose petals and gently shake off excess water.
   • Place the petals and water in a medium-sized saucepan over high heat.
2. Simmer the Petals
   • Bring the mixture to a gentle simmer, then turn the heat down to medium.
   • Simmer gently for 2 minutes.
3. Add Lemon Juice
   • Add the lemon juice to the mixture; this should bring the color of the petals back to a vibrant hue.
4. Add Sugar and Boil
   • Add the sugar and stir until dissolved.
   • Bring to a rolling boil and boil until the mixture reaches 105°C on the jam thermometer. This should take about 10 minutes, depending on how hard or softly you boil the jam.
5. Jar the Jam
   • When the jam has reached 105°C, remove from heat and pour into hot, sterilized jam jars.
   • Cover while still hot, using a clean tea towel to carefully tighten the lids.
   • Allow to cool completely before using.
6. Storage
   • Sealed jars of jam keep well on the pantry shelf for a few months; once opened, they will keep for a few weeks in the fridge.

Notes

• You can also use dried rose petals: ⅓ cup of dried petals = 1 cup of fresh petals. Make sure that they are spray-free!
• To sterilize your jam jars, preheat your oven to 100°C. Wash the jars and metal lids thoroughly, then rinse well and place them in a deep baking pan. Pop the pan in the oven to sterilize while you make the jam (approx 15 minutes).