Recipes>Raspberry Recipes

Raspberry and Rose Jam

by Kylee Newton from The Modern Preserver: Chutneys, pickles, jams and more

Makes 5 x 228ml jars

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.

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From the book

The Modern Preserver

Kylee Newton

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.

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Ingredients

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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Ingredients

Method

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