Micheline’s Rose Petal Jam

This recipe is a special one. I have always thought there was something otherworldly about food made with flowers. Like somehow we’re trespassing in the domain of fairies or some such. This lovely rose jam is no exception, especially made with love as Micheline made hers for Laurent. Yields about 6-4oz. jars.


  • 1.5 cups bottled water
  • 1 tbsp. food-grade rosewater (I found mine online, it’s Turkish and lovely)
  • 2 cups granulated sugar (organic or raw is best)–divided
  • 3 tbsp. lemon juice (a little bit of lemon zest, too if you want to be sassy)
  • 2/3 cup food-grade dried rose petals. (You *can* use 2 cups of fresh petals, but you need to make sure they’re food quality. No pesticides–so all grocery store and florist shop blooms are out.)
  • 1 tsp. fruit pectin


Bring water, rose water, and rose petals to a low simmer, uncovered, for about 10 minutes. Breathe in deeply and enjoy the aroma. It’s good for the soul.







Stir in 1.5 cups of the sugar and stir gently. The rose petals will look faded and sad, but now add in the lemon juice and watch the ruby-red color return.

Take the remaining sugar and pectin and mix well. Incorporate evenly into the rose mixture. Think happy thoughts about the person you’re making it for now.

Let simmer, stirring occasionally, for 20 more minutes. Spread evenly into clean canning jars and firmly attach the lids, making sure the rims of the jars are wiped clean of any drips of jam. Let filled jars stand at room temperature overnight. Can be stored for up to 2 months in the refrigerator, or much longer if preserved by canning. Serve on Kouign Amman pastries, good bread, or as a filling for decadent macarons. So many delightful options! Lovely to give as gifts with cute labels!

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