The rose, a symbol of love and romance, has inspired and continues to inspire many poets. Queen of the English or romantic garden, it typically blooms during the summer season, with grace and voluptuousness. Giving a bouquet of roses is a classic gesture, so why not try something original? Let's pick some of these iconic flowers to make rose petal jelly! Whether to impress your partner, a friend, a family member, or simply to move beyond traditional jams! Follow our tutorial to create an incredible rose jam that will melt your heart!

Rose jam and white meringues - photo by Monika Grabkowska

When, how, and where to harvest roses?

When to harvest?

Depending on the variety, roses generally bloom in late spring and throughout summer. Harvest rose petals early in the morning to ensure they are fresh and fragrant.

Which rose varieties to choose?

Before making rose jelly, there is one essential condition for selection: your roses must absolutely not have been treated! Insecticides, fungicides, and fertilisers are to be avoided! If in doubt, don't take the risk! Only use roses from your garden where you know the cultivation methods.

While all roses are technically edible, I recommend choosing roses with intense colours to achieve a beautiful jelly hue, as well as highly fragrant varieties such as:

The old Kazanlik rose (Damask rose)

How to harvest?

  • Cut fully bloomed roses at the base of the flower
  • Remove the petals and discard the pistils and stamens.
  • Discard any wilted or blackened petals.
  • Remove the white, bitter base of each petal.
  • Gently wash the petals to remove any small insects.
  • Dry them carefully with a paper towel or clean cloth.

The rose jam recipe

Ingredients:

  • 200 g rose petals
  • 25 cl water
  • 500 g jam sugar with pectin (or 500 g granulated sugar with 6 g agar-agar)
  • 1 organic lemon or 5 cl lemon juice

Method:

  • 1/ Prepare your rose petals by removing the white, bitter base.
Remove the white, bitter base of the petals, then, once cleaned, place them in a saucepan with water.
  • 2/ Gently wash the petals and pat them dry carefully
  • 3/ In a large saucepan, stockpot, or jam pan, pour 25 cl of cold water and add the petals.
  • 4/ Simmer over low heat for 15 to 20 minutes, stirring occasionally. The petals will turn pale, and the water will take on a pink hue. Note: if using red or purple rose petals, the water will turn violet. Be careful—your water and petals must not turn black! If they do, the cooking has been too long or too intense.
  • 5/ Let cool for 1 to 2 hours. For more flavour, you can leave to macerate for several hours.
  • 6/ Strain using a skimmer or fine cloth to retain only the liquid. You can set aside a few petals if you wish to add them later to the jam jar.
  • 7/ Pour the liquid into a saucepan with the sugar and lemon juice. You can add the reserved petals.
  • 8/ Bring to a boil and cook for 20 to 30 minutes, stirring frequently.
  • 9/ Without letting it cool, immediately pour the jam into sterilised jars. Fill to the brim, seal, and invert the jars straight away. Let them cool like this before storing in a place away from light and temperature fluctuations.
Strain, return the liquid to the heat with sugar for 30 minutes, then immediately pour into sterilised jars.

The benefits of rose jelly

During the Middle Ages, rose syrup, rose honey, and rose vinegar were used to treat headaches, sore throats, and bloating. In those ancient times, rose water was also used as an eyewash and ointment. Rose petals are said to contain vitamins A, C, and E, as well as essential fatty acids.

With its enchanting fragrance, rose is also used in cosmetics for the benefit of our skin and hair.

Its flavour and aroma also make it a culinary ally: tea, cakes, sweets, and other refined dishes inspired by Oriental, Indian, and Mediterranean cuisine. A treat for the taste buds!

To go further: