Jammin' with Rose Jam

A batch of Rose Petal Jam from a never-before-used bush.

I've had it for a while. All the rain is making it very happy. 

Got three roses from it last week -- enough for a batch of jam. 

The petals. 

The jam.

Here's the recipe, super easy AND fast:

Rose Petal Jam (Uncooked)

Yield: about 3.5 cups 

Ingredients:
1 c fresh rose petals (must never have been sprayed with any chemicals)
3/4 c water
juice of one lemon (no substitutes)
2 1/2 c cane sugar
1 pouch Certo pectin

Make:
In blender -- puree petals, water + lemon (be sure to put lid on blender)
Slowly add sugar, stirring as you add
Add pectin, blend for about 1 minute
Pour into clean jars quickly (it sets up fast)
Let set for 6 hours
Refrigerate/Freeze

Recipe from:  recipegal.com (url no longer active) 

Need step-by-step images? Click here.

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Recipe: Rose Petal Jam

This is a repeat post of this recipe, now with more step by step photos.
For printing, I suggest going to that post.

I used two medium roses -- just the petals

recipe from:  recipegal.com (url no longer active) 
Yield: about 3.5 cups 

Ingredients:
1 c fresh fragrant rose petals (must never have been sprayed with any chemicals)
3/4 c water
juice of one lemon (no substitutes)
2 1/2 c cane sugar
1 pouch liquid pectin (works best)

Make:
In blender -- puree petals, water + lemon (be sure to put lid on blender)
Slowly add sugar, stirring as you add
Add pectin, blend for about 1 minute
Pour into clean jars quickly (it sets up fast)
Let set for 6 hours
Refrigerate/Freeze

get your clean jars set out

measure all the ingredients

petals, lemon, + water after blending

adding the sugar

adding the pectin

pouring the jam into the jars
I use a canning funnel so it goes into the jars cleanly

jars filled

pretty in pink

made another batch of rose petal jam:

recipe is here

rose petal "freezer" jam

DSCN0494
Originally uploaded by anne m bray

I love to add a large spoonful to plain yogurt - YUM 

recipe from:  recipegal.com (url no longer active) 
Yield: about 3.5 cups 

Ingredients:
1 c fresh rose petals (must never have been sprayed with any chemicals)
3/4 c water
juice of one lemon (no substitutes)
2 1/2 c cane sugar
1 pouch Certo pectin

Make:
In blender -- puree petals, water + lemon (be sure to put lid on blender)
Slowly add sugar, stirring as you add
Add pectin, blend for about 1 minute
Pour into clean jars quickly (it sets up fast)
Let set for 6 hours
Refrigerate/Freeze