Candied Roses and Violets

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 cup small rosebuds or 2 cups violets
  • 4 fl.oz/100 ml water
  • 8 oz/225 g granulated sugar


The flowers should be gathered early when the dew has just dried. Bring the water to the boil and remove from heat. Stir in the sugar until dissolved. Remove stems from the flowers, and lightly wash and drain them without bruising in a colander. Put the syrup back on the heat and stir in the flowers. Cook gently to 240°F/115°C (soft ball). Take off the heat and stir with a wooden spoon until the syrup begins to granulate to the texture of coarse meal. Pour the contents of the pan into a colander and shake off the extra sugar as the flowers cool. Store in jars with the lids sealed with sticky tape.

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