rose petals

May 22, 2010

Oh, I love making jam. And canning things. Especially when it involves picking rose petals. They smell lovely, and leave my hands smelling rose-like. And they are photogenic. I hadn’t really thought about that, until I found myself stopping to gaze at the roses, petals, and process of turning them into jam.

Rose petals are easy to pick. They fall off the bush, and in our case, there are plenty of them! The rose bush at the store is huge. Sprawling all over the place. When the front and back doors are open at the store, the roses waft through. Mmm.

Rose petals in the cauldron. They cooked over low heat for 30 minutes. The result was a mauve rose essence, and a clump of petals.

The inclusion of lemon juice brightened the color (and probably flavor too).

The lemon juice turned the mauve rose syrup a sharp, deep pink.

The petals re-added to the syrup, and simmered until the jam thickened. The lemon pips and pith help with thickening, and are contained in cheesecloth.

And, finished jam. I tried to cut corners and boil the jars in a smaller pot (as there were so few) but I ended up cracking one as I didn’t have a rack underneath. Not going to do that again…

5 Responses to “rose petals”

  1. heli-claire Says:


  2. Adrien Says:

    I absolutely love rose petal jam! I had a dark chocolate bar with rosewater that was delicious too — from the At Home Store! So yum. What beautiful photos, the color pink brings me so much bliss!

  3. Moni Says:

    Do you know the rose variety?

    • Torrey Says:

      No idea. I will ask Bill next time I see him and let you know!

      • Joy Says:

        We have several different varieties at the farm. Our favorite is Honsa. Our roses, like the strawberries, are totally covered this year! Yippee!

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