RECIPE
6 INGREDIENTS4 STEPS50MIN

Rose Petal Jam

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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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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.

50MIN

Total Cooking Time

6

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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2 cups
Fresh Rose Petals , lightly packed
1 1/2 cups
Water
2 cups
Caster Sugar , divided
divided
1/4 cup
Lemon Juice , freshly squeezed
1/2 tsp
Balsamic Vinegar
1 tsp
Fruit Pectin Powder
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Directions

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Step 1
Combine the Fresh Rose Petals (2 cups) and Water (1 1/2 cups) in a medium saucepan and bring them to a gentle boil over medium heat. Let it gently simmer for 10 minutes.
Step 2
Add in Caster Sugar (1 3/4 cups) , Lemon Juice (1/4 cup) , and Balsamic Vinegar (1/2 tsp) . Stir them all in thoroughly to dissolve the sugar. Let that all simmer together for another 10 minutes.
Step 3
Stir the remaining Caster Sugar (1/4 cup) and Fruit Pectin Powder (1 tsp) 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.
Step 4
Store it in mason jars in the refrigerator and use as you need it! It will keep for 2 weeks.

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