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 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.
|lemon juice (about 1 lemon)
|edible dried rose petals
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.