scattered rose petals and a cup of rose petal tea

Rose Petal Jelly

 

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5 from 3 votes
Contributed by Chrissy Hyde, Rose Petal Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Chrissy says, “Rose Petal Jelly is very popular with the Persian and Eastern European communities that often use roses in cooking. A friend of mine who spent time in Moldova (a landlocked country in Eastern Europe located between Romania to its west and Ukraine to its north, east, and south. Its capital city is Chișinău) asked me to try and re-create the Rose Petal Jelly she had while there. When she tasted it, she said it was just as she remembered! It was heavenly on a plain scone.”

Notes

Note about rose petals: Chrissy says: “Be sure they have not been sprayed with any chemicals. I purchased my dried rose petals at Spice & Tea Exchange. Break off and discard any large white pieces. The white part of the rose will make your jelly bitter.”
Servings 5 cups

Ingredients

  • cups hot water not boiling
  • 1 cup dried dark pink rose petals white part removed. (3 cups fresh rose petals can be used in place of 1 cup dried petals) *see note
  • teaspoons calcium water see step #1
  • ½ cup lemon juice bottled
  • cups sugar
  • teaspoons Pomona’s Pectin powder mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Boil water and allow it to cool for 5 minutes before pouring over the rose petals in a sauce pan or heat proof bowl with lid. Cover and allow the petals to steep for 20 minutes.
  • Using a food mill, a fine mesh strainer, or cheesecloth, drain and discard the rose petals, reserving the infused water.
  • Measure 4 cups of infused water into a sauce pan. (If necessary, add extra water to meet this measurement.)
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring mixture in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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31 Responses

  1. Rebecca L Ross
    | Reply

    Can I use dried jasmine flowers in this recipe? They are the same as what is in jasmine tea.
    Thanks!

    • Shelby Collings
      | Reply

      We would actually suggest using our tea jelly HERE for your dried jasmine.

  2. Janet Forsythe
    | Reply

    Can I make this in my Ball jam and jelly maker? As long as the overall liquid/fruit and sugar equals roughly 5 cups can I use any of the Pomona recipes in it?

    • Shelby Collings
      | Reply

      Great question!

      Yes, you can use Pomona’s to make jam in your electric jam maker or bread machine. You will need to follow a Pomona’s recipe and the basic directions for Cooked Jam – Low Sugar or Honey for it to work properly.

      You need to mash & measure the fruit into a bowl. If our recipe is too big for your machine, then you can do a half recipe. Add the calcium water & lemon juice (if called for) and stir well. Then mix the pectin into the sugar (or other sweetener) and then add the pectin-sweetener mix into the bowl of fruit and stir well. Then put the bowl of jam mixture into the machine and turn it on.

      Happy jamming!

  3. Candace
    | Reply

    I love this jelly and now make it every year. There are gorgeous wild roses near my home and when they are almost finished I gather some of the petals for this jelly. It is a favourite with my friends and family as well. I also use the rose syrup to make popsicles and they are also delicious!

  4. Joni
    | Reply

    I’m excited to try this recipe – I have one question: Can I substitute Pyure or Swerve Brand sugar replacement? Swerve is made with erythritol and oligosaccharides and measures like sugar. Pyure is made with erythritol and stevia extract but uses 1/2 measurement to sugar (2 cups sugar = 1 cup Pyure All Purpose Stevia Blend).

    • Shelby Collings
      | Reply

      Hello Joni,

      You can sure give it a try! It should work just fine, though it may crystalize over time.

  5. CTL
    | Reply

    Can I substitute lilac petals here or peony petals here in equal quantities instead of the rose petals & the rest of the recipe be followed exactly & a pH safe jelly be produced?

    • Shelby Collings
      | Reply

      We have never used lilac or peony petals in this recipe, but we cannot see why you would not be able to make a direct replacement for the rose petals with the peonies or lilacs.

      Happy jamming!

      • Rebecca L Ross
        | Reply

        I made lilac jelly using Pomona’s Pectin. A very delicate jelly. Lilac is hard to capture. I made lilac sugar first and used that in this recipe.
        4 cups light purple lilac blossoms from my yard. Separated, as little green as possible. ( green can be bitter). Steeped in 4 cups filtered water.
        Wash and rinse until you are certain they are clean.
        Make the rest as above or follow the violet jelly recipe.

  6. Reba
    | Reply

    In this recipe for rose jelly, can I leave a few rose petals in the jelly?

    • Shelby Collings
      | Reply

      Hello Reba,

      That should be fine and very pretty. We cannot think of why that would effect your jelly, enjoy!

      • Reba
        | Reply

        Thank you so much for your wonderful response, I’m looking forward to making this jelly

      • Reba
        | Reply

        Just made the Rose Petal jelly, all I can say is heavenly, so delicately flavored, I followed the recipe exactly, I used fresh rose petals from my yard, I don’t spray anything on them, also they have a wonderful fragrance to them, they also grow near a lemon and Orange tree, I think the rose petals taste a bit citrusy. Anyway, thank you so much for the wonderful recipe, will definitely be making more, just have to wait for the roses 🌹

  7. Rebecca L Ross
    | Reply

    If I wanted to add raspberries or strawberries to this jelly, how would I do that safely? Guess it would be more a jam then…
    Thanks for answering.

    • Shelby Collings
      | Reply

      We have never done it, but we believe you could substitute 1 cup of strawberry juice or raspberry juice for 1 cup of the boiling water if you’d like to give that a try!

  8. Michelle Wells
    | Reply

    I just saw peony jelly on the web – how would I make that using pomona pectin

  9. Jo
    | Reply

    I am looking for a rose petal wine jelly recipe. I bought some at a craft show many years ago and van no longer find it? Any help would be appreciated!

    • Shelby Collings
      | Reply

      Hello Jo,

      We do not have a developed Rose Petal Wine Jelly developed at the present. If you wanted to give it a try I would substitute 2 cups of the water in this recipe for 2 cups of your choice of wine, then proceed according to the recipe directions.

      Happy jamming!
      Kindly,
      Shelby

    • Jo Miller
      | Reply

      Sorry, I am just seeing this!!!! I actually forgot I posted. Anyway, thank you so much for your input! I think I will try this as soon as I get the rosepetals! Would you have a specific type wine you’d recommend?

  10. Carrie
    | Reply

    Can anyone answer why this recipe calls.for so much lemon juice?
    I am consulting another recipe that calls for fresh petals, because that is what I have, and it only calls for 1 1/2 two of lemon juice. It is a regular pectin recipe tho.

    • Shelby Collings
      | Reply

      All of our recipes are developed to have a safe pH level for preserving. The 1/2 cup of lemon juice aids in achieving the safe pH level for this Rose Petal Jelly.

      Please let me know if there is anything else I can help you with!

      Have a wonderful day!

      Kindly,
      Shelby

  11. Cathe Norman
    | Reply

    Thanks so much for this recipe. I have been looking everywhere for liquid pectin (which my original recipe called for Rose Petal Jelly). Was unable to find it except on line, but I frequently use Pomona’s Universal Pectin, so thought I would check the recipes.

    My question is this, can I use fresh rose petals from my own yard? I know they are “spray free” and would love to make use of them. Thanks again for a great recipe.

    • Mary Lou Sumberg
      | Reply

      Hi Cathe,
      Yes, you can use your fresh rose petals in the recipe for Rose Petal Jelly. Typically you would need 3 cups of fresh rose petals to equal 1 cup of dried.

      You want to be sure to cut off and discard any large white pieces on the fresh petals. The white part of the rose will make your jelly bitter.

      Would love to hear how your jelly turns out — and Happy Jamming!

      • Cathe Norman
        | Reply

        Thanks so much for your answer. I made the jelly before I received your answer so just used six cups (loosely filled cups of fresh rose petals). I also added 1 tablespoon of Rose Water. It turned out very well, could be a bit stronger with the rose flavor, but texture & consistency were perfect.

        I LOVE YOUR PRODUCT! THANKS SO MUCH FOR THE ABILITY TO ASK QUESTIONS TOO. This is the first pectin I have found that allows me to cut way back (or eliminate) sugar.

        This is exactly what I wanted for a small hostess gift when we are invited out to dinner, or perhaps a gift for neighbors around the holidays.

        Peace

  12. Diane Rhoads
    | Reply

    I substituted 3 cups of fresh violets for the dry rose petals. Turned out wonderful! Just the right amount of sweetness.Thanks for sharing your recipe!

    • Mary Lou Sumberg
      | Reply

      Dear Diane,
      Thanks for sharing your recipe. I’m glad it turned out so well.

  13. Virginia
    | Reply

    Could you please clarify the amount of dried rose petals to use for this jelly? A CUP of dried rose petals… Should I crush them to fill the cup? Or have them loose?
    Thank you!… Virginia

    • Mary Lou Sumberg
      | Reply

      Hello Virginia,
      I checked with Chrissy Hyde to get clarification on what exactly she did. She sent the link below so you can see what they looked like.

      Chrissy said: “I used rose petal pieces from Spice and Tea Exchange that looked like this. So, yes, they are kind of broken up.

      “I hope that helps!”

      Best,
      Chrissy

      Also, Chrissy purchased the 1-ounce package of dried rose petals. One cup weighs a little over 2/3 of an ounce.

  14. Louise
    | Reply

    What a wonderful gift to share this recipe! Since you are the expert, I’d rather come down to the Farmers Market to try yours, and check out what else you are selling. Thanks again! 🙂

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