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.
From chutney to kimchi – over 130 recipes for timeless preserves with a fresh modern flavour
Perfumed with saffron and cardamom, with crispy chicken and fluffy rice, this is one of the most exquisite traybakes around.
This is a dish made to impress – a whole leg of lamb, marinated in warming spices and slow-roasted until meltingly tender.
This recipe by Jamie Oliver brings together chicken, chorizo and seafood onto the barbecue grill to make an amazing medley of flavours.
Raspberries are one of summer's great pleasures: eager to fruit, quick to pick, and best eaten warm from the cane.
If anyone says you can’t have cake for breakfast, you can tell them I sent you!
Soft, fragrant, and perfectly sweet, these buns combine the bright citrus flavor of lemon zest with the warm spice of cardamom.
Rhubarb and custard is an iconic flavour combination.
This is my take on dak-dori-tang, a Korean chicken and potato stew, reimagined as a quick and easy traybake.
These Lebanese meat pies are a staple in my parents’ home city of Tripoli, Lebanon.
