rose and lemon balm

A month or so ago, when my roses were in full bloom, I plucked what seemed like an awful lot of petals and set them aside to dry. My intention was to make this beautiful recipe; the only problem was, I had no idea how many fresh petals I’d need to end up with the amount necessary to make the jelly.

When my petals were fully dry, I weighed them and found I only had .5 ounces. I was a little dismayed, until I realized I had a bag full of dried lemon balm from my garden that I’d stashed in my cupboard last summer. So I combined the two in this recipe, and the result was seriously spectacular. I only ended up with one cup of jelly- one incredibly intense cup of jelly- so I am doing my best to stretch it for as long as possible.

rose petal and lemon balm jelly

This jelly is best made with fragrant rose petals intended for culinary use; be sure they’ve never been sprayed with chemicals and that they are clean and free of insects. While I can’t speak to the medicinal quality of the finished jelly, it is worth noting that in herbal medicine, both rose petals and lemon balm are said to have calming properties.

Recipe for Rose Petal and Lemon Balm Jelly

Yield: 1- 1.5 cups

Ingredients:

*.75 oz. dried lemon balm leaves
*.5 oz dried rose petals, clean and never sprayed
*2 cups water
*1 tablespoon lemon juice (I used bottled organic lemon juice)
*1 tablespoons powdered pectin (I used freezer jam pectin because it was all I had)
*1 cup organic sugar

Directions:

1. Combine lemon balm leaves and rose petals in a saucepan with the water. Bring to a boil, then turn off the heat and allow to steep for about an hour.

2. Strain the liquid through a fine mesh sieve: use a wooden spoon to press all the liquid from the plant material (compost or discard it when you're through).

3. Combine strained liquid with lemon juice in the saucepan, then whisk in the pectin and sugar. Bring to a boil, stirring to ensure the sugar dissolves, then turn heat to medium high and cook, stirring occasionally, for about 5 minutes (or until the jelly has reduced a bit and thickened).

4. Transfer jelly to sterile jar(s), add lid(s) and ring(s), and cool to room temperature before storing in the refrigerator.

adapted from An Edible Mosaic

lemon balm and rose petal jelly

More rose petal jelly/jam:
Kitchen Ayurveda
Herbal Lifestyle
Figs with Bri

 

28 Comments

  1. 1

    Amelia from Z Tasty Life — July 26, 2011 @ 2:29 pm

    Winnie: this looks so delicate and fragrant and oh so feminine. j’adore…

  2. 2

    Diana@Spain-In-Iowa — July 26, 2011 @ 2:33 pm

    I agree with Amelia.. this is beautiful and feminine for sure. Does it matter what kind of rose petals you can use for recipes like this? I’m enlightened!!

  3. 3

    Lynda — July 26, 2011 @ 3:49 pm

    Such beautiful photos, Winnie. I have never cooked with rose petals before, and now I am wondering why.

  4. 4

    Ana Helena Campbell — July 26, 2011 @ 4:43 pm

    I always wanted to use rose petal. Great idea and beautiful results. Thanks for sharing!

  5. 5

    Faith — July 26, 2011 @ 5:38 pm

    Thank you so much for your sweet words. Your jam is really stunning, and I love the use of lemon balm — I bet it was a lovely combination!

  6. 6

    Jeanette — July 26, 2011 @ 8:32 pm

    What an interesting fragrant jelly, and what a beautiful deep red color.

  7. 7

    Lisa (This Little Piggy) — July 26, 2011 @ 8:34 pm

    What a lovely idea. I bet the smell is heavenly. My grandparents had so many rosebushes. As I have 2 paltry ones I won’t be trying making this, but an inspiring post. The bread looks great too.

  8. 8

    Liz Marr, MS, RD — July 27, 2011 @ 10:01 am

    How lovely. I’ve made a lot of jelly but I never thought to make it with rose petals.

  9. 9

    marla — July 27, 2011 @ 10:08 am

    Winnie this jelly is so creative, I must try to make this. So fragrant and fabulous I bet!!

  10. 10

    The Dinner Belle for KimberlyBelle.com — July 27, 2011 @ 10:35 am

    That looks and sounds DIVINE. How do you come up with all these genius culinary creations? I would have never thought of making jelly out of rose petals and lemon – which seems like an awesome combination, by the way ;)

  11. 11

    stephchows — July 27, 2011 @ 12:24 pm

    Oh this jelly looks fabulous! I’m hosting a jam exchange over on my blog, we’ve got 90 people participating so far! If you’d like to join in I bet you’d make a great partner for someone!

  12. 12

    Amber — July 27, 2011 @ 2:45 pm

    Oh, that is delightful! I love the combination of flavors, I might have to try something similar! Thank you for sharing the idea.

  13. 13

    Martha — July 27, 2011 @ 3:00 pm

    I made rose petal jam. It was such a treat. Sweet and fragrant and beautiful.
    Yes. It is difficult to find that many roses. I found a rose hedge growing along side the road, in the country on an old fence. My sister and I gathered them up. It to soooooooo many! But it was worth it.

  14. 14

    Emily Jenkins — July 27, 2011 @ 4:19 pm

    I know this is totally cheating, but do you think you could use bulk organic rose petals purchased from a spice shop? Our roses are done for the year so I missed the boat on doing this 100% DIY.

    • Winnie replied: — July 27th, 2011 @ 4:31 pm

      I won’t tell anyone Emily :)

  15. 15

    Mary Lee — July 27, 2011 @ 4:41 pm

    What if the rose petals and lemon balm were not dried, but fresh – how might that affect the flavor of the jelly??

  16. 16

    Carolyn — July 27, 2011 @ 6:52 pm

    I am regretting now not picking the petals of my rosebushes. I was considering it, for homemade rosewater. Your jelly is beautiful and I love the idea of the rose/lemon balm combo.

  17. 17

    Monet — July 28, 2011 @ 8:37 am

    What a beautifully sounding and looking jam. I love how you styled your photographs. I always struggle shooting bread. You make it look so classy! Thanks for sharing, sweet girl.

  18. 18

    Peter — July 29, 2011 @ 8:23 am

    I had such lavish plans for my roses and then the deer ate every single flower. Rose-scented venison, anyone?

  19. 19

    Kimberley — August 3, 2011 @ 12:20 pm

    So gorgeous! And the flavor pairing is totally inspiring.

  20. 20

    Lana — September 22, 2011 @ 10:14 am

    My mom has a wild rose bush in her yard and she uses only those petals for her jelly – the flowers are small, but they are intensely fragrant. And, yes, it takes a ton of petals for a few tiny jars, but they are unbelievably good. This summer my 19 year old was here in Serbia and she made the jelly, as my mom is sick.
    I am impressed at your problem-solving skills – I bet that a hint of lemon brought another dimension to the jelly.

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