Raspberry-Rose Jam
Ingredients
Servings
- 907 g raspberries
- 295 g sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon rose water
- Two 1-pint canning jars or four 8-oz. canning jars with lids
Instructions
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Toss raspberries and sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20–30 minutes.
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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 lemon juice and rose water. Divide between jars, cover, and chill.
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Notes
Source https://www.bonappetit.com/recipe/raspberry-rose-jam?utm_term=tout-5&utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_122620&utm_campaign=aud-dev&utm_medium=email&bxid=5fa179d07de489421f49b205&cndid=30814746&hasha=e838903021e0eb4cb199e3f145c790bc&hashb=9f4701030b538ff72835e630e5a308e198b564ba&hashc=2753c633b5cd2b9ce7ff3e3e0214aa1e37fb58605e0d4ba8ae649404722aee96&esrc=bouncexmulti_first bonappetit.com
Imported from Mela.
