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.
Makes 5 228ml jars
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.
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