Raspberry and Rose Jam
Fragrant rose petals add a floral note to this summer jam, ideal for spreading over scones or sandwiched between sponge layers for an elevated Victoria sponge.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
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Introduction
The floral edge makes this jam special. If the scent of roses isn’t your thing you can experiment with other essences. I love the texture and look of the raspberry seeds in this jam, but if you prefer your jam smooth and seedless see the tip below.
Ingredients
| 1kg | raspberries |
| 40ml | water |
| 60ml | lemon juice (about 1 lemon) |
| 700g | jam sugar |
| 1½ tsp | rose extract |
| 1 tbsp | edible dried rose petals |
Method
For a seedless version, soften the raspberries, as per the recipe below, then firmly work the pulp through a fine sieve with a wooden spoon until only the seeds are left. Then mix just the liquid with 100g less of the sugar before bringing it to the boil.
Put the raspberries in a large jam pan with the water and lemon juice. Soften on a moderate heat for about 5 minutes.
Mix in the jam sugar and bring to the boil, stirring to dissolve the sugar.
Continue to boil at a steady 104 °C, stirring constantly, for 10-15 minutes.
Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.
Leave to sit for 5 minutes then stir in the rose extract and petals.
Ladle into warm, dry sterilised jars and seal.
Keeps unopened for up to 6 months. Once opened, keep in the fridge and eat within 4 weeks.
How to eat: layer between sponge and whipped cream for a special occasion Victoria sponge. Or try on English muffins or miniature homemade scones.
Season: late summer to early autumn.
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