Long before it graced the silver tea trays of The Ritz-Carlton, rose petal jelly was a luxurious delicacy favoured by sultans, queens, and enterprising Victorian homemakers alike. The earliest rose preserves date back to Persian and Byzantine kitchens, where petals were prized not only for their perfume but for their supposed medicinal properties – “a spoonful of rose jam a day keeps melancholy away,” or so the saying went. This rose jelly recipe, crafted with signature polish by The Ritz-Carlton, Chicago, marries old-world charm with modern precision, balancing fragrant petals with tart hibiscus and lemon. A perfect adornment for scones or served in dainty glass bowls alongside shortbread, this jelly elevates any floral high tea. Pair it with jasmine-infused clotted cream or nestle it into a mille-feuille for an ethereal garden-party treat that tastes like summer in a jar. 

This exclusive recipe made its public debut at a popular JARDIN demonstration at our most recent Chicago Fleurs de Villes show, and now The Ritz-Carlton, Chicago shares it with all our readers. 

ROSE JELLY FROM THE RITZ-CARLTON, CHICAGO

‍Yield: 1 pint

Ingredients:

• 30g fresh rose petals (free of pesticides)
• 10g dried hibiscus
• 190g water
• 160g sugar (first amount)
• 25g lemon juice
• 65g sugar (second amount)
• 8g powdered green pectin

Method:

1. In a blender, combine the rose petals, hibiscus, water, first amount of sugar (160g), and lemon juice. Blend to desired smoothness.
2. Transfer the mixture to a container and refrigerate overnight.
3. The next day, pour the chilled mixture into a wide pot or sauté pan, ensuring it is no more than 2 inches deep.
4. Bring to a boil over medium heat.
5. In a separate bowl, whisk together the second amount of sugar (65g) and powdered pectin.
6. While continuously whisking the rose petal mixture, slowly add the sugar-pectin mixture.
7. Continue whisking and cook until the jelly slightly thickens or reaches 103°C (217°F).
8. Remove from heat and allow to chill completely.

‍