Slow Cooker Rose Jelly (Easy Edible Rose Petal Recipe)
Rose jelly is a clear, ruby-red preserve made by steeping fragrant edible rose petals, then setting the infusion with sugar, lemon juice, and pectin. The slow cooker does the gentle steeping for you, drawing out the rose color and scent. The lemon juice is what turns the infusion a beautiful pink, and the petals are rich in antioxidants.
When the roses are in full bloom, I gather the most fragrant petals and turn them into this delicate jelly. It tastes like summer in a jar, floral and lightly sweet, and it is lovely on toast, biscuits, or a soft cheese sandwich. Only use roses you know are fragrant and have not been sprayed.
This Recipe Works If You Need
- A pretty, fragrant preserve from your own roses
- A mostly hands-off recipe using a slow cooker
- A naturally vegan, gluten-free gift from the kitchen
- A special topping for toast, biscuits, and desserts
Why You’ll Love This Rose Jelly
- Mostly hands-off. The slow cooker steeps the petals gently while you do other things.
- Naturally colored. A splash of lemon turns the infusion ruby pink, no dye needed.
- Delicate and floral. Lightly sweet with a true rose scent.
- Makes a lovely gift. Beautiful in a jar with a ribbon.
Ingredient Notes
Edible rose petals must be fragrant and free from pesticides. Damask roses (Rosa damascena) are the classic choice. Trim off the bitter white base of each petal. Learn more about choosing and growing edible roses.
Lemon juice does double duty: it brightens the color to pink and adds the acidity that helps the jelly set.
Pectin gives that clear, wobbly set. Follow the amount on your pectin package, as brands vary.
Tips for the Best Rose Jelly
- Pick fragrant roses. If they do not smell strongly, the jelly will have little flavor.
- Steep low and slow. Low heat keeps the color and scent; do not boil the petals hard.
- Add lemon for color. Watch the infusion turn from grey-pink to bright ruby.
- Test the set. Drop a little on a cold plate; if it firms up, it is ready to jar.
How to Serve Rose Jelly
Spread it on warm toast or buttered biscuits, swirl it into yogurt or porridge, spoon it over cheesecake, or use it as a filling for cakes and sandwich cookies. It also makes a fragrant glaze for fruit tarts.
Storage
- Sealed jars: store in a cool, dark place for up to 12 months.
- Opened: keep in the fridge and use within 3 to 4 weeks.
- Sterilize jars first for the longest shelf life.
Love cooking with roses? Try our rose petal jam, browse more rose desserts, or learn how to grow edible roses.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Slow Cooker Rose Jelly
Equipment
- Slow cooker
- Fine-mesh sieve or cheesecloth
- Saucepan
- Sterilized glass jars with lids
Ingredients
- 12+ pieces fragrant edible roses petals only, white bases trimmed
- 4 cups water
- 4 cups jelly sugar
- ¼ cup lemon juice
- 1 packet fruit pectin 1.75 oz, or as directed on the package
Instructions
- Rinse the rose petals gently and trim off the bitter white bases.
- Place the petals and water in the slow cooker. Cover and cook on low for 2 to 3 hours until the water is fragrant and lightly colored.
- Strain the infusion through a fine sieve or cheesecloth, pressing the petals to extract all the liquid. Discard the petals.
- Pour the rose infusion into a saucepan and stir in the lemon juice; the color will brighten to pink. Stir in the pectin and bring to a rolling boil.
- Add the sugar all at once, return to a hard boil, and boil for 1 minute, stirring constantly.
- Test the set on a cold plate, then ladle the hot jelly into sterilized jars, seal, and cool.
Notes
Frequently Asked Questions
Use only fragrant, edible roses that have not been sprayed with pesticides, such as Damask roses (Rosa damascena) or strongly scented garden roses. The more fragrant the petals, the more flavor your jelly will have.
A soft set usually means it needs more pectin, more acidity from lemon juice, or a longer hard boil once the sugar is added. Test a spoonful on a cold plate, and if it stays runny, boil for another minute or add a little more pectin.
The pink color comes from adding lemon juice to the rose infusion. The acidity shifts the color from a dull grey-pink to a bright ruby red, with no artificial dye needed.
Sealed in sterilized jars and stored in a cool, dark place, rose jelly keeps for up to 12 months. Once opened, keep it in the fridge and use within 3 to 4 weeks.
Yes. Steep the petals in just-boiled water in a covered pot off the heat for a few hours or overnight, then strain and continue with the lemon, pectin, and sugar on the stovetop.
Rose jelly is lovely on toast, biscuits, and scones, swirled into yogurt, spooned over cheesecake, or used to fill cakes and sandwich cookies. It also makes a fragrant glaze for fruit tarts.
