If there is one thing I would recommend making this summer is this easy homemade Low-Sugar Rose and Apple Jam recipe! This easy homemade preserve is delicate, fragrant, not too sweet and can be enjoyed on toast or thumbprint cookies, for example. I can even imagine it as a Victoria Sponge Cake filling!
After trying my Mum's rose and apple jam from the previous year, I had to prepare it, too. I made this Low-Sugar Rose and Apple Jam a couple of months ago. Luckily, in most places, roses bloom from late spring to early autumn. So there is still time for you too to try this recipe.
To make this Low-Sugar Rose and Apple Jam, I used a bouquet of beautiful, fragrant, organic roses from my Mum's garden. I know that some stores sell bags of rose petals. Those are good, too, but if you have fragrant, organic rose bushes in your garden, I would recommend using those. If you swipe through the galleries below, you'll see my step-by-step instructions. It is an easy recipe, but the rose petal, grated apple, and sugar mixture need to rest overnight for the flavours to bloom. Pun intended 😀 But without further ado, let's make some ruby red (or pink or white) rose jam and preserve it for the long winter months! 💐🌹
PREP TIME: 15 min
TOTAL TIME: 24 hrs - including resting
MAKES: 2 medium or 4 small jars
- 20 fragrant, organic red roses
- 2 small apples, preferably green (e.g. Granny Smith)
- 130g sugar + 2 tbsp separately
- 25g pectin (e.g. Dr Oetker Gelfix 3:1)
- 400ml water
- 2 tbsp lemon juice
- large bowl
- cotton cloth
- large pan
- wooden spoon or spatula
- 2 clean, sterilized jam jars
1. Gently remove the petals from each rose and collect the petals into a large bowl. Sprinkle over 130g of sugar.
2. Peel and grate the apples.
3. Add the grated apple to the rose petals and massage the mixture gently with your hands until the rose petals go down in size by nearly half.
4. Cover the bowl with a cotton tea towel and let it rest overnight (or at least 4 hours) in a cool, dry place.
5. The next day, transfer the mixture to a large pan, add the water and heat the mixture over low-medium heat. Bring it to a boil and let it simmer for 10-15 min, stirring occasionally.
6. Meanwhile, mix the 2 tbsp of sugar and the pectin, then add it to the mixture. Cook for another 10 min allowing the jam to begin to thicken. Then add the lemon juice and cook for another 5 min.
7. Spoon the jam into jars very carefully - the jam is very hot!
8. Tighten the lid on the jars and turn them upside down for 5 min to seal.
9. Store your jam in a cool, dark place for up to 6 months.
Click on the below to download this recipe as a free, pdf recipe card:
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