Raspberry-Rose Jam
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Toss 2 pounds raspberries and 1 1/2 cups sugar in a large heavy pot
2
Let sit until raspberries start to release their juices, 20–30 minutes
3
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
4
To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes
5
Drag your finger through: It should leave a clear path that doesn't fill in
6
Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoons rose water
7
Divide between jars, cover, and chill
8
Toss 2 pounds raspberries and 1 1/2 cups sugar in a large heavy pot
9
Let sit until raspberries start to release their juices, 20–30 minutes
10
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
11
To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes
12
Drag your finger through: It should leave a clear path that doesn't fill in
13
Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoons rose water
14
Divide between jars, cover, and chill
15
Do Ahead Jam can be made 2 months ahead
16
Keep chilled
17
Jam can be made 2 months ahead
18
Keep chilled