Gently rinse rose petals to remove any dirt or insects.
In a saucepan, bring the water to a boil, then add rose petals. Simmer for 5–10 minutes until petals soften and release color.
Stir in sugar (or honey) and lemon juice. Simmer gently for another 15–20
nutes, stirring frequently.
If using, add rose water and chia seeds. Stir well and let thicken for 5 minutes.
Remove from heat and let cool. Pour into sterilized jars and seal tightly.
Serving and Storage Tips:
Spread on toast, pancakes, or pair with cheese.
Store in the refrigerator for up to 2–3 weeks.
For longer shelf life, consider canning using proper sterilization techniques.
Variations:
Add a few fresh strawberries or raspberries for a fruity twist.
Use white or yellow rose petals for a different hue and milder taste.
Infuse with herbs like mint or lavender for a unique flavor profile.
FAQ:
Q: Can I use any type of rose petals?
A: Use only edible, pesticide-free roses—preferably those grown organically at home.
Q: My jam isn’t thickening. What can I do?
A: You can simmer longer, add more chia seeds, or use a natural pectin if needed.
Q: Is this recipe suitable for kids?
A: Yes, especially when made with honey instead of sugar—but avoid giving honey to children under 1 year old.
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