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SideChef
Recipes
Dairy-Free
Rose Petal Jam
Recipe

6 INGREDIENTS • 5 STEPS • 50MINS

Rose Petal Jam

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.
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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.
http://jeanieandluluskitchen.com/
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.
50MINS
Total Time
$0.56
Cost Per Serving
Ingredients
Servings
10
US / Metric
Fresh Rose Petals
2 cups
Fresh Rose Petals, firmly packed
Water
1 1/2 cups
Water
Caster Sugar
2 cups
Caster Sugar, divided
divided
Lemon
1 1/4
Lemons, freshly squeezed
1/4 cup juice needed for 10 servings
Balsamic Vinegar
1/2 tsp
Balsamic Vinegar
Fruit Pectin Powder
1 tsp
Fruit Pectin Powder
Nutrition Per Serving
VIEW ALL
Calories
143
Fat
--
Protein
0.1 g
Carbs
37.2 g
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Rose Petal Jam
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author_avatar
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.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
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 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), Lemons (1 1/4) 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 2 Add in Caster Sugar (1 3/4 cups), Lemons (1 1/4) 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.
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.
step 4
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 5
Store it in mason jars in the refrigerator and use as you need it! It will keep for 2 weeks.
step 5 Store it in mason jars in the refrigerator and use as you need it! It will keep for 2 weeks.
Tags
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Dairy-Free
Gluten-Free
Brunch
Snack
Shellfish-Free
Vegan
Vegetarian
Mediterranean
Spreads & Dips
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