Moroccan · Preserves
Rose Petal Jam
Each spring, the Valley of Roses around Kelaat M'Gouna near Ouarzazate fills with the scent of Damask roses harvested for the region's famous rose water and oil industry. This delicate jam, cooked from fresh petals and sugar, captures that fleeting fragrance in a jar.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8
- Level
- Medium
Ingredients
- 100 g fresh, pesticide-free rose petals (preferably fragrant Damask roses), white bases trimmed off
- 400 g sugar
- 300 ml water
- Juice of 1 lemon
- 1 tsp rosewater, to finish
Method
- 1
Prep the petals
Rinse the rose petals gently and trim off the bitter white base of each petal.
- 2
Macerate
Toss the petals with about a third of the sugar and half the lemon juice, and let sit for a couple of hours, or overnight, until softened and fragrant.
- 3
Make the syrup
Bring the water and remaining sugar to a simmer, stirring to dissolve.
- 4
Combine
Add the macerated petals and remaining lemon juice to the syrup and simmer gently 35–40 minutes until thickened and syrupy, the petals turning translucent.
- 5
Finish
Stir in the rosewater off the heat for an extra layer of fragrance.
- 6
Jar
Spoon into a sterilised jar while warm, then cool and refrigerate.
Chef's tips
- Use only pesticide-free, fragrant roses meant for culinary use — ordinary florist roses are treated with chemicals unsuitable for eating.
- Trimming the bitter white base from each petal is a small but important step that keeps the jam from tasting harsh.
- A final splash of rosewater added off the heat reinforces the floral aroma that can fade during cooking.
Frequently asked questions
Where do these roses come from?
The Valley of Roses around Kelaat M'Gouna, near Ouarzazate, is Morocco's centre for Damask rose cultivation, celebrated each spring with a rose festival and known for its rosewater and rose oil production.
What is rose petal jam used for?
Spread on bread, spooned over yoghurt or ice cream, or used as a filling for delicate pastries.