It's That Time of Year Again -- Time For The Rose Petal Jam

I was alerted by Sue H.M. in Facebook last night that she was bereft: "For the past few years, I've been googling 'rose petal jam Norma' to follow the link to the recipe you use (Because it's the best one. It yields superior results. I am superstitious.) but this year, recipegal has disappeared." And she was wondering whether I had the recipe written down. 

Well, dang. For at least a couple years, I too would follow my own link to recipegal, but at some point I must have worried that recipegal would disappear. Of course, I absolutely did not remember doing this, but it JUST.SO.HAPPENED that yesterday I was looking for something in my clothes closet (a pair of cargo shorts that I usually wear gardening), and I ran across a little laminated copy of the Rose Petal Jam recipe. I still did not find the shorts, but there in my clothes closet (a most logical place, I'm sure you would agree) was the recipe that later in the day Sue would ask for. 

This must be a sign from God, much like these signs from God. But I digress. 

Back to the rose petal jam -- which also, I firmly believe, is a sign from God. Or the devil. One of these super-powerful guys. 

(Photo taken in the dark, after I got the panic call from Sue.)

This is a BANNER YEAR for my rosa rugosa, and shame on me, I have not yet made jam. I am trying to stay away from sugary things, but really, this is so special and seasonal a delicacy, I should just get over it and make some. 

Here's the recipe. It is truly the best. Don't fall for anything that is called "rose petal jelly." It's not the same at all. That steeps rose petals in water to get the "essence" and then makes jelly that basically (in my opinion) has no flavor whatsoever.

This one uses the whole petals and fresh lemon juice and sugar, and makes a fridge or freezer jam. In other words, you have to keep it in the refrigerator or freezer for optimum deliciousness and keeping abilities. The only part of the jam that is cooked is the pectin, so it's raw-ish and oh, so deLISH.

Several people have asked me to describe the flavor. It is really hard to describe. It's floral, it's tangy, it's sweet. It is its own special, amazing flavor sensation. When you take a jar out of the freezer and eat some of it in the middle of winter, it is like summer on a spoon. 

NOTES:  This makes a small batch. I am working strictly on memory here, but I think I only get about five 4-ounce jars from one batch. It'll be interesting to see if I can make this successfully in the Vitamix, which is miles more powerful than the old Osterizer I had. Perhaps I should pull that old putt-putt out of the Goodwill box after all. Hm.. Another sign from God? I didn't bring it to the Goodwill yet. 

---------------------------------------------

The Best Damn

ROSE PETAL JAM

In All The Land

Magical, I tell you!

1 cup fresh rose petals (Can be any kind of roses*, but must not have been sprayed with any chemicals)

3/4 cup water X 2 

Juice of one lemon

2 1/2 cups sugar

1 package of powdered pectin (e.g., Sure Jell)

 

Put rose petals, 3/4 c. water, and lemon juice in a blender jar. Puree until smooth. (Marvel at the color. It will knock your socks off.)

Slowly add sugar. Blend until all sugar has dissolved. 

Pour this rose syrup mixture into a large bowl. 

In a small saucepan, stir 1 package pectin into 3/4 cup water. Bring to a boil, and boil HARD for 1 minute, stirring frequently.

Pour pectin mixture into syrup and stir it in gently but quickly. It sets up fast. Work fast to pour it into jars before it gets too thick and gloppy. 

I'm not kidding about that. Work fast!  

Put covers on the jars. Let set for 6 hours (says the original recipe -- I find it sets faster than that), till firm. Refrigerate for use up to one month; freeze for longer-term storage. 

 

--This recipe was originally taken from a site called recipegal.com, which seems to no longer be in existence.

*Except white. If you use white (I have tried), you end up with a jar full of something that looks like it might be found at a urologist's or fertility specialist's office. It still tastes great, but the looks of it will kill you. Probably yellow roses should be added to that "do not use" list too. In fact, I will state right here: Stick with red or very deep pink. You'll be glad you did.

 

 

 

 

Comments

[Rachel]

During our walk today, I saw a rose bush and thought to myself: I wonder if Norma has the recipe of this jam of hers on her blog,,,
Quite amazing I think :)

[Kristen]

You've reminded me that I need to take an after-dark walk with my garden shears to the house that's for sale...

[Kristin]

Funny, I was just did a copy and paste into my recipe template and went to save the recipe and realized I had it saved from your blog last year. According to my previous recipe, you posted it on 6-22-10. It says the estimate for amount is 7 4 oz jars. I haven't made it yet because I haven't had access to unsprayed rose petals, but I hope to some day. Sounds lovely!

[Carole]

I am picking strawberries today so I will probably be making strawberry jam tomorrow. Not enough roses around here for your rose petal jam but I'm sure it's wonderful!

[gayle]

Thank you for the recipe! I've got a deep pink rugosa that's trying to take over the world, starting with the flower bed on the west side of my house. At the rate it's spreading, I'll soon have roses enough for everyone...

[jodi]

Okay, Norma, I am finally going to try this just once, this week, before I cut down our wild rose bush for good. If it's as excellent as you say I may regret the bush-cutting-down, but that's how she goes, I guess.

[margene]

I wonder if I can find some rose petals. I haven't seen a rose bud around here as yet!

[dana]

Oh, this is perfect timing. as our roses are just blooming. They are cream-colored with pink edges, though. I wonder if I could just add a little food coloring, as much as I dislike the stuff, to avoid the problem you noted.

[Julie]

Okay. You have inspired me to *finally* try making this jam -- after years of reading about it on your blog. The husband is on board, and even offered to run to the grocery for a fresh lemon, so it looks like it will be a family affair.

[Annette]

I am totally intrigued as to the taste, so will have to strongly encourage my husband the "landscape gardener" to lose the chemicals so I can try it. We are just going into our winter so have awhile to convince him ;)

[--Deb]

I'm always so curious as to how this tastes! But where would I get the rose petals? (Sigh. Can't trust florists' not to have pesticides.)

[Marianne]

Now I'm wondering where Gayle lives ;).. I doubt I'll ever have roses, too shady here in this yard but oh, how I love your rose petal jam!!!!!
People.. it IS magical stuff! and because you can smell the roses while you're bringing the spoonful to your mouth.. it tastes like roses. One of the most delightful pleasure I've ever experienced.

[elizabeth a airhart]

thank you walmart does not carry this item
you could convince the head office?

[Robin V]

Doesn't everyone store recipes in their clothes closets?

[Jean E.]

I have been enjoying the smell our wild roses (unfortunately, white) for several days. The fragrance reminds me of your wonderful jam. Sigh.

[Kari W.]

My husband came in Friday to let me know the old rose bush from my grandmother was finally blooming. And then yesterday I read your blog reminding me of your wonderful recipe (my roses were done blooming last year when you posted the recipe). Off to the store I went to get the pectin and a lemon and I am now the proud owner of 4 jars of rose petal jam. If it tastes even half as good as the stuff I licked off my fingers during the clean up process, I'll be a very happy camper indeed.

[kmkat]

If a person had only white and yellow rose, wouldn't a wee drop of food coloring be a quicker alternative than driving to the garden center and buying a red rose bush and bringing it home and planting it and watering it and feeding it and covering it for winter and uncovering it in spring and doing that for several years until it yielded enough red petals for jam?

[Mary Lou]

OK, this may be my year to try this. Tons of Canadian explorer roses in deep pink. Questions, do you refrigerate immediately after filling the jars, or let set at room temp. Thanks!

[Seanna Lea]

I have roses in my yard. I'll have to try with them (because I definitely do not spray anything in my yard).

[lucette]

I'm new here so I did not know about the recipe. Going to give it a go--my roses are just starting to bloom, and look really nice. but the prospect of roses in winter-that is wonderful.

[Norma]

Kmkat: I think a drop or two of red food coloring would be fine, if you are not averse to red food coloring.

Mary Lou: The recipe says to let it sit for six hours to firm up before putting it in the fridge.

[mercuria]

I'm not sure it can be done, but if you can quarter the recipe for the blender part and then pour your pectin mix evenly between the four jars, you could maybe use this tip to minimize the amount of rose-petal-goodness you lose to container transfer:

http://simplyrecipes.com/recipes/tip_blender_and_mason_jar/

Actually, I'm thinking that you might have to do more than 4 large jars for enough headroom to mix.