Rose Petal Preserves

How to make Rose Petal Preserves

Here are instructions, along with some pictures for making rose petal preserves 🙂

This recipe is thicker than your typical rose petal jam.

Rose Petal Preserves


4 oz Rosa Damascena Petals or other fresh, fragrant roses sans pesticides (about 8 cups loosely packed petals)

1/2 Cup Freshly Squeezed Lemon Juice (about 2 medium lemons)

1 1/2 Cups Cold Water

2 Cups Sugar

1 Packet Powdered Fruit pectin. 

Gather only the petals from the roses. Rinse petals well with cold water in a strainer or colander. Place in a large shallow saucepan. (See Image 1)

Drain well.

Add to the petals lemon juice, water and sugar. Mixture should be more shallow than deep.(See Images 2 & 3)

Stir over heat while slowly bringing to a boil to dissolve the sugar. Once sugar is dissolved bring to boil, reduce heat and simmer gently, covered for 30 minutes. (See Images 4 & 5)

Blend the fruit pectin with some of the liquid from the pan, add this mixture back into the pan and stir without boiling until fully dissolved. (See Images 6 & 7)

Bring back to boiling, reduce heat, simmer gently for a minute or so. (See Image 8)

Pour into hot, sterilized canning jars, invert to seal. Store in a cool, dark place. (See Images 9 & 10)

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