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Epicurious

Raspberry-Rose Jam

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Photo by Eva Kolenko.
Cooks' Note

Also try it with... Blackberries and orange-flower water

Recipe information

  • Yield

    Makes 2 pints

Ingredients

2 pounds raspberries
1 1/2 cups sugar
1 tablespoon fresh lemon juice
1/4 teaspoons rose water

Special equipment:

Two 1-pint canning jars or four 8 ounce canning jars with lids

Preparation

  1. Step 1

    Toss 2 pounds raspberries and 1 1/2 cups sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20–30 minutes.

    Step 2

    Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30–40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoons rose water. Divide between jars, cover, and chill.

  2. Do Ahead

    Step 3

    Jam can be made 2 months ahead. Keep chilled.

TagsSpreadsRaspberryBerryFruitRose WaterVeganVegetarianGluten FreeDairy FreeNut FreeMake Ahead5 Ingredients or FewerPickle & PreserveSummerBon Appétit
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