By Chef Jo Ann Kim

July 2021

Makes about 16 oz


  • 3 cup rose petals, gently packed
  • 2 1/2 cup water
  • 1 cup + 1 tbsp sugar
  • 1 lemon, juiced
  • 1 t pectin, pomona brand
  • 1/4 t salt


  • Wash rose petals and combine with water into a medium pot.
  • Bring to a simmer. Add 1 cup of sugar, salt and lemon juice, stirring to combine.
  • In a small bowl, whisk together pectin and 1 tablespoon of sugar. A bit at a time, sprinkle in pectin sugar over the rose jam, stirring as you go to slowly incorporate the pectin.
  • Stir jam over a gentle simmer for 15-20 minutes. Pour into sterilized jars and keep in the fridge when cooled.
  • Enjoy!