I absolutely love the smell of roses and have rose bushes all over my garden. I started thinking about things that I could make with roses and a Rose Jam recipe popped into my head. I thought it would be the perfect compliment to my lavender scones. It was my first time ‘jamming’ and I can say it definitely will not be my last time! It was very easy to do and the end result was so delicious. Hope you enjoy!


  • 2 ½ cups water
  • 4 cups unsprayed pink rose petals
  • 3 cups sugar
  • ¼ cup freshly squeezed lemon juice
  • 3 ounces liquid pectin
  • ¼ teaspoon of rose extract
  • 2 tablespoon rose water

Pour the water into a saucepan and bring to the boil. When it has just begun to boil, remove from heat, add the rose petals and submerge them so they can steep. Let the roses sit for 3 to 4 hours. Pour the water and the petals through a sieve, discard the petals and pour the rose infused water back into the saucepan. Pour in the sugar, rose extract and the lemon juice, place back on to the heat and bring to the boil. Begin to stir constantly. Allow the water to boil for 5 minutes. Pour in the pectin and continue to boil and stir for a further 5 minutes. Remove from the heat and pour the jam into the sterilized jars. Seal the lids and allow to cool on the side. The jam will store for up to 6 months in a cool dark cabinet. This jam is absolutely wonderful with my lavender scones!