Description
A fragrant, elegant rose petal jelly recipe using fresh garden petals and lemon for a bright, naturally floral preserve.
Ingredients
2 cups fresh, organic rose petals (heirloom or damask)
1 ¾ cups water
2 tablespoons lemon juice
1 package fruit pectin (1.75 oz)
3 ½ cups cane sugar
Optional: 1 tsp rose water, 1–2 drops natural food coloring
Instructions
1. Gently rinse and dry rose petals. Remove white bases.
2. Boil 1¾ cups water, add petals, and simmer for 5–7 minutes.
3. Strain rose liquid into a saucepan. Add lemon juice and pectin.
4. Bring to a boil. Add sugar and boil again for 1 minute.
5. Skim foam. Pour hot jelly into sterilized jars.
6. Seal with lids. Process in a boiling water bath for 5 minutes.
7. Cool, check seals, and label jars for storage.
Notes
Use organic petals only. Damask roses give best flavor.
Refrigerate once opened. Lasts up to 3 weeks opened, 1 year sealed.
Great on toast, pastries, or served with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Stovetop + Water Bath Canning
- Cuisine: Botanical
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rose petal jelly, floral jelly, vegan jelly