A Fragrance Garden: Rose Petal Jam

Coat toast or a muffin with this tasty herbal jam.

By Portia Meares
December/January 1994
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The recipes that follow are adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.

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Makes about 4 pints

  • 6 cups water
  • Juice of one lemon
  • 4 cups fragrant red rose petals, washed, with white heels removed
  • 1 packet powdered pectin
  • 6 cups sugar

1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.

2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.

3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.

4. Immediately place the jam in hot sterilized jars and seal.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.


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