Rose Petal Jelly

Rose petals are romantic on their own, but turning them into a gorgeous, pink-hued rose petal jelly is the perfect addition to a charcuterie board shared with a loved one. The recipe is easy enough for beginners as it’s simple to follow with just a few easy steps.

a jar of rose petal jelly on a marble slab surrounded by fresh pink rose petals and some turbinado sugar

Ingredients

To make rose petal jelly, you’ll need:

  • 1 cup fresh, unsprayed rose petals (lightly packed)
  • 3 cups water
  • 1/4 cup fresh lemon juice (for color enhancement and acidity)
  • 2 cups granulated sugar
  • 1 package powdered pectin
  • Optional: 1/2 teaspoon rose water (for a more intense floral flavor)
a jar of rose petal jelly on a marble slab surrounded by fresh pink rose petals

Step-by-Step Instructions

1. Prepare the Rose Petals

Start by collecting fresh, organic rose petals that haven’t been sprayed with pesticides. Rinse them gently in cold water to remove dirt and insects. Gently pat them dry with a clean kitchen towel.

Tip: Choose fragrant roses for the best flavor. Red, pink, or white roses work beautifully, with each one giving a slightly different color to your jelly.

2. Make Rose Petal Tea

In a medium saucepan, combine the rose petals with the water. Bring the mixture to a gentle simmer and let it steep for 5-10 minutes until the petals lose their color, and the water takes on a pale hue. Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl, discarding the petals.

Note: The liquid may appear dull at this stage, but the addition of lemon juice will bring the color to life.

3. Prepare the Jelly Mixture

Return the strained rose tea to the saucepan. Stir in the lemon juice (the liquid will become more vibrant at this stage). Add the powdered pectin and bring the mixture to a boil, stirring constantly to dissolve the pectin.

4. Add Sugar

Gradually add the sugar, continuing to stir. Once all the sugar is dissolved, bring the mixture to a rolling boil (one that can’t be stirred down). Boil for 4-5 minutes, then remove the pan from heat.

5. Jar the Jelly

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids. Process the jars in a boiling water bath for 10 minutes to ensure they’re properly sealed.

Storage: Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within a few weeks.

The texture is silky and spreadable, while the flavor is subtly floral with a hint of citrus from the lemon juice. It’s not only uniquely delicious but it’s also so pretty which makes it perfect for gifting. We love adding to our Valentine’s Day charcuterie boards, but it’s a great addition any time of the year!

a jar of rose petal jelly on a marble slab surrounded by fresh pink rose petals, a saucepan, and some turbinado sugar

Variations

  • Vegan Option: Use agar-agar instead of pectin, following package instructions for setting jelly.
  • Sugar-Free: Swap granulated sugar for a low-carb sweetener like erythritol or monk fruit sweetener (we’re partial to Swerve). Use low-sugar pectin to ensure proper gelling.
  • Enhanced Flavor: Add a splash of vanilla extract or orange blossom water for a little twist.

Pairing and Serving Suggestions

Rose petal jelly shines in both sweet and savory pairings:

  • Spread it on warm scones, croissants, or toast. It’s especially delicious with a smear of clotted cream!
  • Pair it with creamy brie, tangy goat cheese, or salty blue cheese on a charcuterie board. We like to bake a wheel of brie, then top it with a thin layer of the rose petal jelly.
  • Use it as a glaze for pound cake or drizzle over panna cotta for an elegant dessert.
  • Stir it into cocktails or mocktails.
a closeup of a jar of rose petal jelly on a marble slab surrounded by fresh pink rose petals and some turbinado sugar

For Valentine’s Day, consider adding the jelly as part of a romantic pink-themed charcuterie board. Surround it with strawberries, raspberries, pink macarons, and rose-shaped chocolates for a truly gorgeous board.

Making rose petal jelly is a rewarding project that feels special but is surprisingly simple. This recipe is sure to impress and is much more meaningful since you’ll have made it yourself. Enjoy the sweet taste of roses in every spoonful!

a jar of rose petal jelly on a marble slab surrounded by fresh pink rose petals and some turbinado sugar

Rose Petal Jelly

Yield: 4 half-pint jars
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

This gorgeous, pink-hued jelly is the perfect addition to a romantic-themed charcuterie board.

Ingredients

  • 1 cup fresh, unsprayed rose petals (lightly packed)
  • 3 cups water
  • 1/4 cup fresh lemon juice (for color enhancement and acidity)
  • 2 cups granulated sugar
  • 1 package powdered pectin
  • Optional: 1/2 teaspoon rose water (for a more intense floral flavor)

Instructions

    1. Start by collecting fresh, organic rose petals that haven’t been sprayed with pesticides. Rinse them gently in cold water to remove dirt and insects. Pat them dry with a clean kitchen towel. Tip: Choose fragrant roses for the best flavor. Red, pink, or white roses work beautifully, with each one giving a slightly different color to your jelly.
    2. In a medium saucepan, combine the rose petals with the water. Bring the mixture to a gentle simmer and let it steep for 5-10 minutes until the petals lose their color, and the water takes on a pale hue. Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl, discarding the petals. Note: The liquid may appear dull at this stage, but the addition of lemon juice will bring the color to life.
    3. Return the strained rose tea to the saucepan. Stir in the lemon juice and watch the magic as the liquid turns a vibrant pink. Add the powdered pectin and bring the mixture to a boil, stirring constantly to dissolve the pectin.
    4. Gradually add the sugar, continuing to stir. Once all the sugar is dissolved, bring the mixture to a rolling boil (one that can’t be stirred down). Boil for 4-5 minutes, then remove the pan from heat.
    5. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids. Process the jars in a boiling water bath for 10 minutes to ensure they’re properly sealed.
    6. Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within a few weeks.
Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving:Calories: 59Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g

The nutrition information is HIGHLY estimated. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.

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Kristy Bernardo
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