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Rose Petal Jelly


Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets.

  • Yield: Makes 3 1/4 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, March 2002


  • 2 cups water
  • 3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
  • 2 1/2 cups sugar
  • 1/4 cup freshly squeezed lemon juice
  • 3 ounces liquid pectin
  • 1 tablespoon rose water


  1. Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.

  2. Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

Cook's Notes

Refrigerate the jelly in jars for up to six months, or can it to enjoy the scent and flavor of roses year-round.

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