Rose Jelly is a luscious spread with a pleasant floral aroma and a subtle tang from lemons. It is easy to make, and it is a wonderful way to enjoy some edible flowers. So please make a batch and enjoy it on a toast or with your pancakes, as an oatmeal or granola topping, or a filling for your baked and no baked desserts!
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Hello folks, how are you doing? I hope you had a lovely weekend. And to my Canadian and American readers, I hope you had a terrific long weekend celebrating Canada Day and the Fourth of July.
It’s summer, and many of us are enjoying summer flowers. And if you have been reading my blog for a while, you may know I enjoy cooking with edible flowers, such as chive blossoms, lilacs, and of course rose petals. If you love the delicate aroma of roses, this recipe is for you!
Previously, I posted some basic recipes with roses: Rose Petal Jam, Rose Syrup, and Rosé Wine Rose Jam.
Rose Jelly
What would be the difference between Rose Jelly and Rose jam? Petals. For jelly. you simply infuse the syrup with fresh petals then discard them. It also uses slightly higher amount of sugar and pectin. Rather than this, the process is quite similar. Basically, if you do not love eating cooked rose petals (they have squishy texture which not everyone may find pleasant), go with this Rose Jelly!
For this recipe you will need fresh rose petals (I find that wild roses like rosehips are the best for jam), sugar, water, lemon juice, and classic pectin (don’t use low-sugar type of pectin.) I used about 57 gr. of classic crystallized pectin. I believe you could use liquid pectin instead. However, most likely you will need to adjust the amount; check the package information or shoot me an email.
How to use Rose Jelly? So many options! Think of it as a spread or topping for your toasts, pancakes, oatmeal, or a filling for your desserts, cakes, and cookies. In most situations, you can use rose jam and rose jelly interchangeably. Below you can find some more ideas.
More Recipes with Rose Jam
I hope you like this jelly, and you will give it a try. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Rose Jelly
Course: Dessert, Jam10-12
servings15
minutes40
minutes2-3
hoursRose Jelly is a luscious spread with a pleasant floral aroma and a subtle tang from lemons. It is easy to make, and it is a wonderful way to enjoy some edible flowers. So please make a batch and enjoy it on a toast or with your pancakes, as an oatmeal or granola topping, or a filling for your baked and no baked desserts!
Ingredients
7 cups tightly packed rose petals, preferably from wild roses ~ 350 gr. total
6 cups water
2 cups granulated sugar
juice of 1 to 2 lemons
1 sachet (~57 gr.) classic crystalized pectin; I used Bernardin
Directions
- Check the petals as some small insects might be on them. If you prefer, you can quickly rinse them just to be sure. Place the petals into a medium, preferably heavy-bottomed, pan / saucepan and will with 6 cups of water.
- Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes. After 20 minutes turn the heat off and let the mixture stay for another 10 minutes to infuse more after that remove and discard the petals.
- Add the sugar and the lemon juice (you can start with one lemon, then try, and add the second one, if you like to).
- Bring the rose infused syrup back to a rapid simmer, over medium heat. Stir in the pectin and cook, stirring withy a wire whisk, for about 5 minutes (note: please check the package instruction as your brand may have different cooking suggestions.)
- Remove from the heat and let the mixture cool for about 30 minutes (it will still be a bit runny, but once refrigerated for few hours, it will fully set.) Transfer to a jar or glass / plastic container with a lid. Keep refrigerated for up to a week or so. You can also use a sterilized container which will significantly increase its shelf time. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Ben, I brought back a ton of dried roses from Morocco – I want to try the jelly recipe (because the petals would not be good when dried). I will let you know how I do!
Dear Ben! I am so happy to know we both enjoy cooking with edible flowers! It’s such a joy to discover how many great dishes can be made using them! This jelly really looks fabolous and my chase for organic rose petals just started! Thank you so much!
2pots2cook recently posted…Orange Ricotta Bundt Cake
Such a delicious and beautiful rose jelly! Love that color!
Wow. Now, this is a special jelly. I am floored by the color. Beautiful.
Velva
I do love the rose taste but never used rose petals to make anything. I’ll bet I would love this beautiful jelly.
The color is so beautiful! This rose jelly looks perfect for an afternoon tea party.
Tasia recently posted…Blackberry Coffee Cake
Love the beautiful color of the rose jelly, Ben.
Karen (Back Road Journal) recently posted…Fresh Sweet Corn Pico de Gallo With Sautéed Chicken
Such an elegant recipe Ben! Fascinating to learn the difference between a rose jam and a rose jelly. I would devour this rose jelly on toast in the mornings! And I love your idea to use it in baked goods. This rose jelly would be delicious as a center filling in a cake!
Shannon recently posted…Fresh Pico de Gallo
What a great idea, Ben! I haven’t tried my hand at cooking with roses, but I do love making homemade jelly. (We haven’t made any since we moved to North Carolina, so it’s about time!) Pass me a slice of yummy bread with this jelly please!
David @ Spiced recently posted…Homemade Strawberry Sherbet
Floral jellies and jams are lovely to make and enjoy. This one had a stunning colour.
Tandy | Lavender and Lime recently posted…Latkes
I have never had rose jelly…love its gorgeous colour!
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