Rose petal jam

Preserve the fragrance of summer with this delicious recipe for rose petal jam. It captures the very essence of these fabulous summer flowers and lifts the spirits in winter.

rose petal jam
Delicious rose petal jam. Image: Heather Edwards
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Enjoy as a treat for a summer cream tea, spoon over ice cream or spread on a simple Victoria sponge. Choose rich, red heavily scented roses. Pick the flowers in full bloom and remove the petals from the flowers. Snip off the white bases and discard.


  • 225g (8oz) of rose petals
  • 450g (1lb) sugar
  • Juice of 2 lemons
  • 1.1 litres (2 pints) water
rose petal jam
Add sugar to rose petals. Image: Heather Edwards


  1. Place the petals in a large bowl or pan. Add about half of the sugar, stir
    vigorously to bruise the petals and distribute the sugar. Cover and leave
    overnight to draw the fragrance from the petals.
  2. Pour the water and lemon juice into a heavy based pan. Stir in the rest of the sugar and heat gently until the sugar has dissolved. Do not boil.
  3. Add the rose petals into the pan and stir gently. Continue heating gently and allow to simmer quietly for 20 minutes. Then raise the cooking heat and boil for 5 minutes until it starts to thicken. Bottle into sterilised jars and allowed to cool.
  4. Enjoy.
Jean Vernon

About Jean Vernon

Jean Vernon is a slightly quirky, bee friendly, alternative gardener. She doesn’t follow the rules and likes to push the boundaries a bit just to see what happens. She has a fascination for odd plants, especially edibles and a keen interest in growing for pollinators especially bees. She’s rather obsessed with the little buzzers. Telegraph Gardening Correspondent, mostly testing and trialing products and Editor-In-Chief for Richard Jackson’s Garden.
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