From fluffy scones to creamy rice pudding, almost everything tastes better with jam or jelly. While you can't go wrong with classic fruit versions, why not switch things up with floral flavors? You can do just that with this rose petal jelly recipe, which takes just 20 minutes to make. Simply simmer dried edible rose petals with sugar, pectin, water and lemon juice and then let it chill in the refrigerator. After a few hours, you'll have a lovely and sweet DIY jelly that will make your taste buds sing.
On that note, you might be wondering about the difference between jam and jelly. Jam contains chunks of the main ingredient (in this case, flowers), so it has more texture. In contrast, jelly is a clear spread that contains no chunks, so it has a smoother consistency. It's also usually made with fruit juice, but you can make floral jelly by simply straining the mixture.
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Regardless of whether you prefer jam or jelly, you're in luck. You can easily turn our rose jelly recipe into jam by skipping the straining step. We also explain how to make hibiscus jelly, which uses a similar process, and lavender jam, which contains chunks of lavender buds. Hibiscus is bright and tart, while lavender boasts a soothing scent and flavor. We think you'll love both just as much as the rose version.
Read on to learn how to make small batch floral jellies and jams — including rose, lavender and hibiscus — plus tips and ideas for serving suggestions.
Rose petal jelly recipe
Things You'll Need
1 cup dried rose petals
2 cups water
1 cup cane sugar
2 tablespoons fruit pectin
1 tablespoon fresh lemon juice
Tip
You can use fresh rose petals if you’d like. In general, 1/3 cup dried rose petals equals 1 cup fresh petals. You’re also welcome to use pink or red rose petals depending on what you can find.
Warning
Always use culinary flowers, sometimes called edible flowers. Culinary flowers are grown without harmful pesticides and are safe for human consumption. You can find culinary flowers at tea shops or health food markets. Avoid using wild rose petals.
1. Make rose water
In a large pan, combine the water and dried petals. Boil for 1 minute and then remove it from the heat and let it steep for 20 minutes.
Tip
For a subtle flavor, steep the rose petals for 10 minutes. For a stronger flavor, increase the time to 30 minutes.
2. Strain the rose petals
Using a fine mesh sieve, strain the rose petals. Use a spatula or spoon to press on the rose petals, which will help release the liquid. You can also squeeze the rose petals in a cheesecloth.
Tip
To make a rose petal jam recipe, skip the straining step. Some people might find the chunky rose petals unpleasant to eat, so you can strain half the petals if needed. You can use rose petal jam in the same way as jelly.
3. Heat the ingredients together
Return the rose water to the large pan. Add the sugar, pectin and lemon juice. Whisk well and boil for five minutes or until slightly reduced.
The lemon juice helps enhance the rose flavor and color. You can add another tablespoon of lemon juice if you want a more tart jelly.
Tip
The longer you boil the mixture, the thicker your jelly will be. If it’s your first time making DIY jelly, we recommend boiling the jelly for no more than five minutes. If the cooled jelly is too thin for your liking, you can always cook it in the pan until it reaches your desired consistency.
4. Let the jelly chill in a jar
Transfer the jelly to a clean jar. Let it cool for 10 minutes, secure the lid and refrigerate it for at least four hours or overnight until set.
When your rose petal jelly is ready, enjoy it on toast, waffles or a scoop of vanilla ice cream. Yum!
Tip
One recipe yields about 12 ounces, or 1 1/2 cups, depending on how long you boil the jelly. You can use one large jar or use several smaller jars to store the jelly.
Hibiscus jelly
Things You'll Need
2 tablespoons dried hibiscus flowers
2 cups water
1 cup sugar
2 tablespoons fruit pectin
1 tablespoon fresh lemon juice
2 cups sugar
1. Make hibiscus water
In a large pan, combine the water and the hibiscus flowers. Boil for one minute and then remove it from the heat and let it steep for 20 minutes.
Tip
Keep in mind that hibiscus is quite tart. For a milder hibiscus jelly, try steeping the flowers for less time.
2. Strain the hibiscus flowers
Using a fine mesh sieve, strain the hibiscus flowers. Use a spatula or spoon to press on the flowers, which will help release the liquid.
Tip
As with homemade rose petal jam, you can skip the straining step to make a hibiscus jam version.
3. Heat the ingredients together
Return the hibiscus water to the large pan. Add the sugar, pectin and lemon juice. Whisk well and boil for five minutes or until slightly reduced.
Tip
Boil the hibiscus jelly for an extra minute or two for a thicker consistency. The ideal cook time will depend on your desired thickness.
4. Chill the jelly in a jar and enjoy
Transfer the jelly to a clean jar. One recipe yields about 12 ounces, or 1 1/2 cups, so you can use one large jar or multiple smaller jars.
Let it cool for 10 minutes, secure the lid and refrigerate for at least four hours or overnight until set.
Tip
Since hibiscus has a cranberrylike flavor, it can really brighten up a meal. Enjoy your homemade hibiscus condiment with yogurt, pancakes or brie and crackers.
Lavender jam
Things You'll Need
4 tablespoons dried lavender buds
2 cups water
1 cup white sugar
2 tablespoons fruit pectin
1 tablespoon fresh lemon juice
1. Infuse the water with lavender
In a large pan, combine the water and lavender buds. Boil for one minute and then remove it from the heat and let it steep for 20 minutes.
Tip
Steep for 10 minutes for a milder flavor. If you want a stronger flavor, steep the lavender buds for 30 minutes.
2. Strain the lavender buds
Jam has more texture and contains pieces of the main ingredient. So, to make lavender jam, strain out most of the lavender buds and leave about 1/3 in the mixture.
Tip
If you’d rather make lavender jelly, strain out all of the buds.
3. Heat the ingredients together
Return the lavender water to the large pan. Add the sugar, pectin and lemon juice. Whisk well and boil for five minutes or until slightly reduced.
Tip
Boil the lavender mixture for an extra minute or two for a thicker consistency.
4. Let the jam chill in the refrigerator
Transfer the jam to a clean jar. One recipe yields about 12 ounces, or 1 1/2 cups, so you can use one large jar or multiple smaller jars.
Let it cool for 10 minutes, secure the lid and refrigerate for at least four hours or overnight until set.
Store your floral jellies and jams in the refrigerator and enjoy in about four weeks.
