Rose petal jam is a traditional delicacy with roots in various cultures, especially in regions where the rose is not only appreciated for its beauty but also for its aromatic and medicinal properties. In several Latin American countries, this preparation is known by similar names, although its designation may vary by region, such as "rose jam" or simply "flower jam." This type of jam not only preserves the characteristic sweetness of preserves but also provides a unique floral aroma and a delicate flavor reminiscent of gardens in full bloom. Its history is linked to the tradition of using nature to create foods that combine flavor and health, being appreciated for breakfasts, snacks, and as an accompaniment to desserts.
In Latin American cuisine, the use of flowers in cooking is quite common, and the rose stands out for its versatility. Although some versions may vary, the base of this jam always includes fresh petals, water, sugar, and preservation elements such as pectin. In countries like Mexico, Colombia, and Argentina, rose petal jam is part of the artisanal confectionery passed down from generation to generation, maintaining a connection with nature and local culinary tradition.
How to Make Rose Petal Jam
Ingredients: Fresh Rose Petals, Water, Lemon Juice, Sugar, Pectin.
Steps:
Puree rose petals, 3/4 cup of water, and lemon juice in the blender until smooth.
Add sugar slowly.
Blend until all the sugar has dissolved.
Mix 1 package of pectin with 3/4 cup of water, bring to a boil, and boil vigorously for 1 minute.
Pour the mixture into the blender with the rose petal mixture until well combined.
Do this very quickly—it solidifies fast!! Pour into baby food jars.
Let it rest for 6 hours, until firm.
It keeps for one month in the refrigerator.
It freezes well.
