Do you like Rose petals jam? And what about Rosé wine? Try this Rosé Wine Rose Jam then. That’s a match made in heaven!Jump to Recipe
Hello everyone – how are you doing? Hopefully you had a nice weekend, and you’re ready for new week. And to make this week even more enjoyable, I brought you something utterly good. This Rosé Wine Rose Jam.
Do you like rose petal jam or jelly, guys? If yes, you should check this recipe for homemade rose jam. This time I decided to combine it with Rosé wine – and OMG – the result was terrific!
Rosé Wine Rose Jam
I didn’t have any specific recipe or ratio to follow – except for the abovementioned jam. More or less, this was tasting, adjusting, and a pinch of intuition. Often, jams or jelly recipes with wine suggest using just a little bit of spirit, to subtly infuse. Nope – I needed the wine jam. And I got it. The wine flavour is no way subtle here. No wonder – I used A LOT OF WINE.
Of course, if you prefer the wine to be more subtle, you can use a part of water.
What Do You Need For This Recipe?
For this recipe, you will need the following ingredients:
– Fresh rose petals, preferably from wild type of roses (Such as rosehip) because they have more delicate flavour and texture. If you use rose petals from your garden, you might need to use less of them because of a stronger aroma. Also, they will probably require a longer cooking time as they tend to be chewier, tougher. You will need about 100 gram rose petals.
– Rosé wine of your choice. You will need about 3,5 cups. You will add most of the wine at the beginning to cook the rose petals. The remaining part you will add at the end, along with pectin. Also, keep a little of extra wine for any case. For instance, the next morning when the jam fully chilled, it had thickened a lot. So I needed to stir in about 1/3 cup of wine. No worries if you don’t have though – water will work.
– Sugar. I used about 1 and 1/2 cup but feel free to adjust.
– Freshly squeezed lemon juice, from 1 or 2 lemons. Normally, I love using more lemon juice, but since the wine has enough of acidity, you don’t need a lot. Still, feel free to taste and add more.
– Pectin, use traditional (not sugar needed pectin). I used brand Bernardin, but you can use any available. I used the whole package (57gram), but it could have been a little less (45 to 50 grams), because the jam turned too thick and needed to be adjusted.
– Vanilla bean, optional for an added pleasant aroma.
– Rose water – optional, few drops.
How to Enjoy it?
This jam is perfect for so many things from toasts to toppings to your cottage cheese or yogurt. Or in desserts like this Strawberry Rose Trifle.
I hope you like this jam, 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.
Rosé Wine Rose JamCourse: Dessert
Do you like Rose petals jam? And what about Rosé wine? Try this Rosé Wine Rose Jam then. That’s a match made in heaven!
4 cups wild rose petals (preferably wild type such as rosehip), lightly packed – about 100 gr.
3 and 1/2 cups of Rosé wine of your choice (divided) – See Note
1,5 granulated sugar
1 vanilla bean, optional
juice of 1 or 2 lemons
1 package (about 57 gram) classic pectin (I used Bernardin)
few drops of rose water, optional
- Check the petals as some small insects might be on them. Place in a saucepan with 2 cups of wine. Simmer about 5 minutes.
- Add the vanilla pod (split in half) and sugar and stir to dissolve. Simmer for 2 minutes.
- Add the lemon juice, starting with one lemon. The jam will change its colour. Simmer for about 7-15 minutes, depending on the type of petals and desirable texture (Rosehip and similar delicate petals will require less time.)
- Stir in the pectin along with the remaining wine and follow the instructions on your brand package (Most likely, you will need to bring it to a boil and simmer for 1-2 minutes.) Off heat and let it cool completely. If desired, also add a few drops of rose water.
- Cool completely (for an hour) then refrigerate for 2-3 hours. Please note the jam will completely set once refrigerated. If the jam after refrigerating thickens too much, stir in more (about 1/4 cup of so) extra wine. Bring it to a simmer for a minute and cool again. (See notes for more detail and options). Keep the jam refrigerated for up to 10 days. Enjoy!
- 3 cups of wine will result in bold, distinguished wine aroma. You can substitute water for a part of wine (My suggestion would be up to one cup.) Also, in my case I used the entire package of classic Bernardin’s pectin (57 gram), and it turned a little bit too thick to my liking so I added about 1/2 cup of liquid more.
- Of course, depending on the pectin brand you are using, the result might a little vary, but keep in mind this possible situation. You can play a little with your pectin adding less for the same amount of liquid (45 to 50 grams). If it does not thicken enough once fully cooled and then refrigerated for few hours), you can add a spoon or so of extra pectin and simmer the jam for few minutes as instructed. Alternatively, you can use the amount of ingredients as suggested in the recipe. And if the jam turns too thick after setting, you could add some (up to 1/2 cup) of extra liquid (wine or water) and simmer few minutes then cool completely again.
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.