Rose Petal Jam & Smoothie


I must confess I had never made jam before until I made this recipe. Mainly because it’s so easy and convenient to just buy pre-made jam at the store. But rose petal jam? How could I not? I found it going through the Eat, Taste, Heal Ayurvedic cookbook (I love this cookbook SO MUCH–it is my Bible!) and had it on my list of things “to-do” for a few weeks now. Well, I finally got around to making it, thanks to a lovely gardening family friend and her enormously beautiful pesticide-free rose garden. Otherwise I probably couldn’t have done it. 

It’s really a heavenly jam, very fragrant and sweet, with a beautiful texture. It’s a perfect spring time  jam. I’m still trying to come up with ideas for what to use it on/with, other than toast (with maybe some cardamom almond butter?) or crackers and cheese (brie or goat would probably be amazing), but in addition to the recipe for the rose petal jam, there is a rose petal smoothie that incorporates it as well. That’s what made me want to make this jam in the first place–just to make that drink. So have at it. It’s really easy to make. The hardest part is acquiring the rose petals (preferably from pink roses), and everything else pretty much just takes care of itself in the saucepan! If any of you have food pairing suggestions or ideas please drop me a line!

Rose Petal Jam from Eat, Taste, Heal
Makes four 8-ounce jars
-Recommended for Pitta and Vata Doshas
-Not recommended for Kapha due to the sugar

1 quart fresh pesticide-free rose petals
1 3/4 pounds (28 oz.) fructose (found at health food store)
3/4 cup apple juice or filtered water
1/2 tablespoon lemon juice or lime juice
1 tablespoon rose water
1. In a large saucepan, arrange several layers of rose petals and fructose. Pour the water or apple juice over them. Add the lemon juice. Bring the liquid to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Add the rose water and continue cooking until the mixture has thickened, about 5 minutes. Test for doneness by placing a drop on a cold surface. If it forms a globule, it’s ready.
2. Immerse resealable glass jam jars in boiling water for 5 minutes to sterilize. Transfer the jam to the jars and store in a cool, dark place. 
For this next recipe, I didn’t end up using the sandalwood oil (because I don’t have any yet) and instead added a lot of stuff on my own aka. “pimping it” to my liking. I thickened it up with a frozen banana, a frozen strawberry popsicle, and a little cinnamon. Add whatever! Experimenting is fun!

Rose Petal Smoothie also from Eat, Taste, Heal
Serves 3
-Recommended for Pitta and Vata Doshas
-Not recommended for Kapha due to the sweet taste of the sugar and jam

2 cups filtered water
1/2 cup organic plain yogurt
3 tablespoons raw organic sugar, ie. Sucanat or agave nectar
1 tablespoon Rose Petal Jam (recipe above)
1/4 teaspoon ground cardamom
1-2 drops sandalwood oil
1. Combine all the ingredients in a blender and pulse a few times to mix thoroughly. Pour into tall glasses and serve immediately. 

5 responses »

  1. oooo! Sounds delightful. I love ayurveda so I am really intrigued by the Eat Taste Heal cookbook you mention. Definitely seems worth a quest! Your photos are lovely too. Sarah of Lilith’s

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