Wild Rose Petal Jam

This technique of soaking the rose petals in sugar overnight to tenderize them has been handed down from generation to generation. Rose petal jam has been eaten throughout Europe for hundreds of years, though it is more of a specialty food anymore. I think it’s even more delicious when made with the native wild roses. 

The wild rose carries a sacredness to many indigenous peoples, who used them both ceremonially and as medicine. And good medicine they are indeed - wild roses remind me to indulge in the sensory delights of life and show love for myself and others. They are the perfect treat to share with someone you want to show goodwill towards (or perhaps even romance.) Try this jam spread simply on some good bread or folded into rich yogurt and let that sunshine-filled tartness of early summer carry you off to perfumed bliss. 

Ingredients:

4 oz fresh rose petals with the white base trimmed off (about 4 c. gently packed)

2 c. sugar, divided

Juice of 2 lemons

3 c. water

1 (1.75 oz) package powdered pectin

Directions: 

  1. Toss the rose petals, lemon juice, and 1 cup sugar until evenly coated. Cover and let sit at room temperature overnight. This helps to soften the petals to make a smoother jam. 
  2. The next day, bring the water to boil over medium heat in a medium saucepan. Stir in the reserved 1 c. sugar and dissolve, then add the rose petal mixture and stir until all of the sugar has dissolved. Reduce heat and simmer for 20 minutes, or until the petals are translucent and the mixture has thickened. 
  3. Bring back to a boil for 5 minutes and stir in the pectin. Boil another couple of minutes. 
  4. Pour the jam into sterilized jars. These will keep in the fridge for several weeks. 
  5. To can this jam to enjoy months later, bring a pot of water to a boil while you’re cooking the jam. Immediately after filling, gently screw the lids on the jars (don’t tighten too much) and place them in the boiling water for 15 minutes to seal and sterilize them. Let the jam jars cool, then tighten the lids all the way. 
  6. Note: if you’d like to make a smooth jam like the one pictured here, just blend the hot liquid in a blender until smooth before pouring it into jars. You may want to add a little extra pectin (¼ or ½ of a package) for a firmer spread.