Rose Crafts

Learn how to make rose potpourri, rose water, and rose jelly.

By Nicole Juday

Photography by Meera Lee Patel


Rose Petal Jelly

  • 3 cups rose petals
  • 2 1/2 cups sugar
  • 1/4 cup freshly squeezed lemon juice
  • 3 ounces liquid pectin (1 packet)
  • 1 tablespoon rose water

1. Holding an intact blossom, use scissors to cut away the petals, leaving the thicker white base of the petals attached to the stem.

2. Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add the petals, cover, and steep 30 minutes. Strain the liquid into a clean saucepan. Discard the petals.

3. Add the sugar and lemon juice to the pan. Bring the mixture to a boil, stirring, over medium-high heat. Boil 2 minutes, add the pectin, and boil 2 more minutes (for firmer jelly, boil up to 2 additional minutes). Remove from the heat and add the rose water.

4. Fill hot jars to within ¼ inch of the top. Seal with canning lids and rings. Turn the jars upside down for 30 minutes to create a vacuum seal.