Viburnum-Infused Rose Petal Jam

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate, floral jam made with Colorado-grown rose petals and viburnum blossoms, ideal for spreading on toast or desserts. This recipe, ready in about 40 minutes, layers fresh rose petals, viburnum blossoms, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 65 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 8 Desserts cuisine 65 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup fresh rose petals (petal-only), 1/2 cup fresh viburnum blossoms (stems removed), 1 cup granulated sugar, 2 tbsp lemon juice, and 2 tbsp water. Stir gently to combine, then bring to a gentle simmer over medium-low heat.
  2. Step 2: Simmer uncovered for 25 minutes, stirring occasionally with a wooden spoon until mixture thickens to a jam-like consistency (test by dripping a small amount onto a cold plate—it should set in 30 seconds).
  3. Step 3: Remove from heat and let cool for 10 minutes. Transfer to a sterilized jar, seal tightly, and store in the refrigerator for up to 2 weeks. The jam will thicken further as it cools.

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