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Peach Rose Petal Jam



Continuing on with my obsession with edible flowers and successful Rose Pistachio Cardamom Bun recipe, I had an idea to make jam with rose petals. I bartered for a bunch of fresh organic roses from my friend Emily in exchange for fresh eggs from the chickens. I had a big flat of sweet, juicy peaches and knew that the soft flavor of the peaches would pair nicely with the subtle floral rose scent. 


The rose petals melt into the simmering jam mixture and give everything a pinkish hue. The resulting Peach Rose Petal Jam is rich and deep from the peaches but finishes with a bright floral flavor thanks to the roses. Rose also pairs well with raspberry, strawberry, and lychee.


I'm not a fan of commercial pectin, I don't like the Jell-O consistency it gives the finished jam and much prefer using an all sugar and natural pectin method. Just takes a little more time but worth it for beautiful jammy goodness!


Love jamming? You may like my Nectarine Lemon Verbena Jam recipe. Similar technique by slow-cooking fruit and sugar with no added pectin. 
Flower Power! Want to explore more baking with flowers? Check out my Rose Pistachio Cardamom Buns and Lemon Verbena Shortbread Cookies with pressed edible flowers. 

How to Can Jam Using Water Bath Method


EQUIPMENT:

  • Canning jars (mason jars) with two-piece lids 

  • Rubber tongs

  • Large stock pot

  • Rack that fits inside the pot


INSTRUCTIONS:

1. Bring a large stockpot of water to a rolling boil. Enough water that it covers the jars when you put them in with at least 1-inch of water above the top. 


2. Place a low rack or something on the bottom of the pot so the jars don’t touch the bottom of the pot. 


3. Sterilize empty mason jars and lids in the boiling water. Use heat-proof rubber tongs to safely handle the jars. Remove and dry on a clean towel. 


4. Fill sterilized jars with hot jam. Be careful, the cooked jam is like hot lava. Wipe off any spilled jam on the sides and top of the jar. 


5. Place the lids on and screw on the ring seal. 


6. Place the filled jam jars into the boiling water. Bring it back to a rolling full boil for a few minutes. 


7. Remove from the water bath and place on clean towel to cool. Over the next 5 minutes to 15 minutes, you’ll hear the lids make a small popping sound as they pressurize. If the lid does not pop down, it has not been canned and sealed. Try again, or refrigerate and eat that jar first. 


For more detailed step-by-step instructions, visit this how-to guide by Spruce Eats



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Peach Rose Petal Jam 

A luscious, rosy summer jam made with sweet summer peaches and handfuls of fresh rose petals with no added pectin. A Baking With Chickens Original Recipe. 


Time to Prepare: 1.5 hours


Makes 4 half-pint jars


INGREDIENTS:

  • 1 lemon, juice, seeds and zest (for natural pectin) 

  • 2 pounds ripe peaches, pitted and sliced into chunks with skin on

  • 2 cups granulated sugar

  • Pinch salt

  • 2 cups of organic rose petals (generous 2 cups)


INSTRUCTIONS:

1. Put cut peaches, sugar, pinch of salt, lemon zest, and lemon juice into a large pot. 


2. Put lemon seeds with fruit pith into a cheesecloth bag (so it's easier to fish out before canning), put into the pot with the fruit and sugar. As the fruit cooks down, submerge the bag into the liquid. Sprinkle rose petals into the simmering liquid and stir to incorporate. 


3. Boil on medium, switch to low/med simmer for about an hour until the liquid starts to have a thick jammy consistency. Stir consistently with a heat-proof spatula. When the jam is getting thick and syrupy, pull out the cheesecloth bag and discard. 


4. Use the cold plate test method to see if jam consistency is right. Place a small plate in the freezer, drop a small amount of jam onto the cold plate, wait 30 seconds and push the jam to see if it wrinkles slightly to check the consistency. Should be thick, gooey, and like molten lava, not thin and runny. If you’d like to use a thermometer, setting point for jam is 220 degrees F. 


5. Pour jam into clean, sterilized mason jars. Can using a water bath method if you’d like to store the jam, or just spoon into a container without canning and eat it all before it goes bad.


6. Slather that jam on a piece of toast and enjoy while sipping a cup of tea in your garden. 



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