Wild Rose (Dog Rose) blooms are simply underrated. They add a lovely splash of colour to our roadsides with their deep pink to almost white flowers in summer.
Often described as ‘bottled sunshine’, rose petals can be used to make deliciously fragrant jellies, syrups and jams that will remind you of summer whenever you open a jar.
I decied to make some jam so set out for an area where I know a lot of wild roses grow. A lot of the blooms had gone over so I added a few from my garden to make up the quantity – it’s fine to do this as all roses are edible.
Wild Rose Petal Jam
500g of Wild Rose Petals (or cultivated rose petals)
500g Jam Sugar (with added Pectin)
Juice of a Lemon
- Put the sugar, lemon juice and water into a pan and heat until the sugar is dissolved.
- Add the rose petals and heat gently, stirring frequently for about 25 minutes.
- Now bring to a high boil until the jam reaches setting point (setting point for jam is 105c/220F).
- When it has thickened enough put a small amount onto a cold plate and let it cool for a few seconds. Run your finger through the Jam. The Jam will separate and stay apart if it is ready. If it hasn’t set pour the Jam back into a saucepan and reheat the rolling boil.
- Place into sterilised jars and add a wax circle to the top of each.
This is an amazing Jam, the perfumed sweet flavours; the soft pink petals set in the rose pink jelly are simply amazing. It makes for a beautiful gift or a selfish indulgence.
I love these mini Kilner jars, especially when giving them as a gift, but any jar that can be sealed will do.