scattered rose petals and a cup of rose petal tea

Rose Petal Jelly


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.”


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


  • 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


  • 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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17 Responses

  1. 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!

  2. Michelle Wells
    | Reply

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

  3. 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!

    • 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?

  4. 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!


  5. 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.


  6. 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.

  7. 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!”


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

  8. 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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