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Rose Petal Honey

 Rose Petal Honey
This delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.—Mary Kay Dixson, Decatur, Alabama
8 ServingsPrep: 5 min. Cook: 35 min. + cooling


  • 1 cup packed rose petals (about 6 medium roses)
  • 1 cup water
  • 2 tablespoons lemon juice
  • 6 tablespoons sugar
  • 1 pouch (3 ounces) liquid fruit pectin


  • In a large saucepan, combine rose petals, water and lemon juice;
  • bring to a boil. Reduce heat; simmer, uncovered, until petals lose
  • their color. Strain, reserving liquid and discarding petals. Return
  • liquid to the saucepan.
  • Stir in sugar. Bring to a full rolling boil over high heat, stirring
  • constantly. Stir in pectin. Continue to boil 1 minute, stirring
  • constantly. Pour into a jar and cool to room temperature. Cover and
  • refrigerate up to 3 weeks. Yield: about 1 cup.
Nutritional Facts: 1 serving (2 tablespoons) equals 39 calories, trace fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 10 g carbohydrate, trace fiber, trace protein.