Rose petal jam

May 13th, 2010 § 27 comments




Rose is the symbol of beauty and love. It is said to be the princess of the flowers. The ancient Greeks and Romans identified the rose with their goddesses of love referred to as Aphrodite and Venus. It is a sacred symbol in the poetry of Islam, Judaism and mystic Christian traditions. Besides the importance of its fragrance and decorative purpose, it has a wide usage in our culture like rose water, rose oil, rose tea, rose lokum (Turkish delight with rose flavour), rose tonic and cream, soap etc. The most common culinary tradition coming from Ottoman period to us is Gülbeşeker, a kind of sorbet. I highly recommend you the book written by Prof. Ayten Altıntaş, named Gül (ilaçların en güzeli) – Rose. In her book, she mentioned the place of scented rose in Turkish history, treatment and tradition, by giving recipes of rose water, sorbet, cream as well as pie with rose petals. 

This is my mother’s recipe that is cooked every year this period at home. 

Rose petal jam


  • 350 gr. strongly scented cabbage rose petals (cabbage rose-rosa centifoliaokka gülü- ?????????? ????????????) (?????????? ??? ????????? ?????????? ????????????)
  • 1 1/2 cup sugar
  • 1 cup water
  • 1 T. fresh lemon juice
  • 1 t. citric acid to fix the colour of the jam

The rose plant which we make jam is different from the ones that we have in our gardens. This special rose plant (cabbage rose) blossoms once a year, only this season. They are edible, mostly pink rose coloured and more scented than the ones we have in our gardens. In Turkey, Isparta roses are famous to make rose petal jam. However in Greece, the rose petal jam is famous especially around the Eastern Aegean islands like Ikaria and Chios

Cut the white bottom ends of the rose petals with a scissor. Add 1/2 cup of sugar to petals and rub finely with hands. Let them stay for 2 hours. 

In a pan, put 1 cup of sugar and the rubbed petals. Add water, lemon juice and citric acid. Bring to a boil and simmer for 30 minutes, stirring constantly. Continue cooking until it reaches the jelly jam point. 

Sterilize the jars in dish washer before and ladle the jam into the jars by the help of a wooden spoon and seal them. Label the jars. 

According to Ms.Altıntaş this jam is a remedy for the people who has stomach problems and it is perfect for intestine disorders. According to me perfect when spread it on a waffle! 

Rose petal jam

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