Rose Petal Jam Recipe

Tea Travels!™… Rose Petal Jam

Recipe Courtesy of the book A TEA PARTY PLANNER, by Ellen Easton – 2005 All Rights Reserved

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.


Rose Peal Jam


Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.



Rose Petal Jam – How To Make Rose Petal Jam

Rose Petal Jam Recipe

Cook Time: 25 minutes

Yield: Makes 1 pound of jam.


1/2 pound pink or red edible rose petals*
2 cups granulated sugar, divided
4 1/2 cups water
Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)

* All roses that you intend to eat must be free of pesticides.  Do not eat flowers from florists, nurseries, or garden centers.  In many cases these flowers have been treated with pesticides not labeled for food crops.  The tastiest roses are usually the most fragrant roses.  Learn more about Edible Flowers.



Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.

Place rose petals in a bowl and sprinkle enough sugar to coat each petal.  Let set overnight.

In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar.  Stir in rose petals and let simmer 20 minutes.  Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape.  Remove from heat.

After boiling, transfer the jam into hot sterilized jars.  Fill them to within 1/4-inch of the top.  Wipe any spilled jam off the top, seat the lid, and tighten the ring around them.  Cover, label, and store in a cool place.


TEA TRAVELS™ – Wishing You Happy TEA TRAVELS!™  Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria, Plaza Hotels, and Bergdorf Goodman.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated tea estates on the island.

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Tea Travels

Tea Travels

72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more.

64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.

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