Name: Rose petal strawberry jam
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: ⅓ cup food grade organic dried rose petals; 1 cup cold water; 500g strawberries, washed, hulled, chopped; 1½ cups white sugar; 2 teaspoons Jamsetta; ¼ cup freshly squeezed lemon juice (see tip); 2 teaspoons rosewater; Scones and cream, to serve, optional

Rose petal strawberry jam

Celebrate spring by making this quick n' easy flower jam.

Rose petal and strawberry jam with cream on scones

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Makes 2 3/4 cups

Prep

10M

Cook

22M

Total

32M

Ingredients

⅓ cup food grade organic dried rose petals

1 cup cold water

500g strawberries, washed, hulled, chopped

1½ cups white sugar

2 teaspoons Jamsetta

¼ cup freshly squeezed lemon juice (see tip)

2 teaspoons rosewater

Scones and cream, to serve, optional

Method

Step 1

Place 2-3 saucers in the freezer (this is to test whether the jam is set later on). Put rose petals and water in a 6cm deep, 24cm (base) non-stick frying pan. Cover with a lid. Simmer on low heat for 7 minutes.

Step 2

Add the strawberries. Simmer, uncovered, for 3-4 minutes or until the strawberries start to soften.

Step 3

Combine sugar and Jamsetta in bowl, mixing well. Add to the pan. Cook on medium heat, stirring otten, until the sugar dissolves. Add lemon juice. Bring to the boil on high heat.

Boil for 8-10 minutes, skimming the scum from the surface with a metal slotted spoon as necessary, until the jam reaches setting point. To test if jam is set, remove your saucers from the freezer. Spoon 1 teaspoon of jam into the centre of one of the saucers. After 40 seconds, run your finger through it. If the jam stays separate on the saucer, it’s ready. If not, cook for 2 minutes more and repeat the process.

Step 4

Remove pan from heat and stir in rosewater. Leave for 5 minutes, then ladle hot jam into hot sterilised jars. Wipe jar rims, and seal. Serve cooled jam with scones.

Refrigerate for up to 6 months.

Strawberry and rosewater: a mouthwatering combination! (Photography: Tim Roberts, Styling: Michele Cranston)

Cook’s tips

Freshly squeezed citrus juice is high in natural pectin, which helps jam to set. For best results, juice the fruit just before adding to the jam.
Boiling jelly for too long can cause pectin in the Jamsetta to break down.

Recipe developer Janelle Bloom Food creator

Janelle Bloom is a celebrated food stylist, recipe creator, and the author of four bestselling cookbooks. Many will remember her from the fun‑loving TV favourite Ready Steady Cook. Janelle believes great cooking starts with confidence, a little patience, and recipes that are thoroughly tested, foolproof, and easy to follow. She champions seasonal ingredients and insists every dish should taste every bit as good as it looks — which is why she loves collaborating with Sarah and the Better Homes & Gardens team.