Rose-Petal Jam

Gül reçeli

Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The exquisite rose-petal jam conjures up the ancient tastes of India and the Middle East. It is a delicately perfumed, runny jam, packed with scented rose petals, which can be picked from the old-fashioned cottage garden rose.


  • 1 lb/450 g fresh pink or red rose petals
  • ½ pint/300 ml water
  • 1 lb/450 g sugar
  • juice of 1 lemon


  • Cut the white ends off the petals, rinse them and drain well. Put the petals into a pan with the water and bring it to the boil. Strain, set the petals aside, and pour the water back into the pan. Add the sugar and bring the liquid to the boil, stirring all the time. Reduce the heat and simmer for 10 minutes. Then stir in the lemon juice and rose petals and simmer for a further 10-15 minutes, until the syrup is thick. If the petals have not imparted a strong perfumed taste, stir in 1 tablespoon of rose-water. Leave to cool in the pan, then spoon into scalded jars.