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Rose Petal Jelly

A fragrant, floral homemade jelly made from rose petals and lemon—perfect for toast, biscuits, desserts, and gifting.
About 6–7 half-pint jars
Prep Time:
15 minutes (plus overnight)
Level:
Intermediate

This Rose Petal Jelly turns fresh rose petals into a lightly floral, citrusy jelly that tastes as special as it looks. The petals are steeped and simmered to create a rose-infused liquid, then cooked with lemon juice and pectin until it sets. Spread it on toast, serve with scones, or gift a jar to someone who loves “fancy but homemade.”

Ingredients

15 oz rose petals (edible, unsprayed)


6 cups sugar, divided


6 cups water


1/2 cup lemon juice


1/2 cup pectin

Instructions

  1. Sort rose petals (use edible, unsprayed petals). Remove any stems/leaves and discard bitter white bases if present. Rinse gently and drain.

  2. In a large saucepan, combine rose petals with 2 cups of the sugar. Cover and let sit overnight.

  3. The next day, add 6 cups water. Bring to a gentle simmer and cook about 20 minutes, stirring occasionally, until sugar is dissolved and the petals have released their flavor. Remove from heat and cool.

  4. Strain through cheesecloth to remove petals. Measure the liquid—you want about 5 cups of rose-infused liquid.

  5. Return the measured rose liquid to the pot and bring to a full boil. Stir in lemon juice and pectin. Boil hard for 1 minute, stirring constantly.

  6. Test for set: drop a small spoonful onto a cold plate (from the freezer). If it gels quickly, it’s ready. If not, boil a bit longer or add a little more pectin and re-test.

  7. Skim off foam. Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and tighten bands fingertip-tight.

  8. Process in a boiling-water canner for 10 minutes (adjust for altitude). Remove jars and cool undisturbed 12–24 hours. Check seals before storing.

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