A Fragrance Garden: Rose Petal Jam

By Portia Meares
Published on August 19, 2009

The recipes that follow are adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.

Makes about 4 pints

  • 6 cups water
  • Juice of one lemon
  • 4 cups fragrant red rose petals, washed, with white heels removed
  • 1 packet powdered pectin
  • 6 cups sugar

1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.

2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.

3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.

4. Immediately place the jam in hot sterilized jars and seal.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.

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