there's a general consensus between a group of my favorite jammers and i that if ever you come upon a stash of raspberries it's not the most opportune time to get creative.
in other words, put the fancy aside and just jam dem bitches.
that said, there is one small thing i've found that results in big flavor. with this addition the raspberryness is not compromised, oh no. it is, in fact, blown-up to exotic proportions.
raspberry rose jam
2 & 3/4 pounds raspberries (organic if you can)
3 & 3/4 cups sugar
juice of one medium lemon
1 & 1/2 ounces rose water
1/2 pint or smaller canning jars
yield: approximately 3 pints
1. prepare your jars for hot water bath canning. no need to sterilize them as processing time is 10 minutes. place 3 small plates in the freezer for testing the set.
2. it is really best not to wash the raspberries, if yours are organic put them directly into your jamming pot. add sugar and lemon juice and heat on medium until sugar dissolves.
3. once sugar has completely dissolved turn up the heat and bring to the boil. boil for 10 minutes stirring occasionally. at 10 minutes take off heat, skim off any foam that has surfaced, and stir the rosewater in. bring back to the boil for one minute.
4. check the set by placing a teaspoonful on a frozen plate. place plate back in the freezer for one minute. run your finger through the jam, if it wrinkles even slightly under your finger the jam is set. if your finger makes a clean break, boil for one minute more. you may need to do this a couple of times.
5. fill jars and hot water bath process for 10 minutes.
That looks ah-mazing and definitely a must try.
ReplyDeleteYou know I'm with you through and through. What a pretty little batch this is, and I adore your wire bail jars. I won't be getting to raspberries until we get back from Alaska in September (our fall raspberries are really good!) and I definitely want to remember this rose water trick.
ReplyDeleteI just picked 4 lbs of raspberries yesterday and was looking through my cookbooks for a jam recipe. They all called for obscene amounts of sugar. Thank you for posting this recipe today! Perfect timing, I'm very excited to make this and am happy to see a reasonable amount of sugar and find another use for my homemade rose hydrosol! I really enjoy your site and appreciate that your recipes are usually much lower in sugar than classic canning recipes.
ReplyDeleteI spend a lot of time pondering when to "get creative" and when to go with the basic fruit. Especially with organic fruit--heck even non organic berries can set you back. This looks so lovely though.
ReplyDeleteI am planning on making blackberry jam and sticking lemon balm or lemon verbena in just one jar so I can leave the rest "pure."
Do you make your rose water or buy it. This is a must make in my book, sounds absolutely amazing! Thanks for gettin' creative and then sharing :)
ReplyDeleteLooks divine! My most favourite jam ever. Pity it's winter. http://justnotliketheothers.blogspot.com/2011/07/thats-life.html
ReplyDeletethanks for the recipe, and I have some of my own rose water too
ReplyDeleteLove, love it! I used to tuck a rose geranium leaf into mine. Different taste though.
ReplyDeleteUgh....my roses tanked this year. Might have to stop by the local granola store for some local made rosewater to match with berries....I need to make some raspberry jam again this year. Last year I did frozen Cascadian Farm berries and sugar and some pectin (possibly). Rosewater sounds superb to round it out though...
ReplyDeleteLooked and sounded so good, it's on the stove as I type. Can hardly to try it out on the bread I am making later this afternoon.
ReplyDeleteI just found your blog and although I made a batch of raspberry jam earlier this year, I bought a batch of fall raspberries to make this. It took me close to 20 minutes to get a good gel, but I think it could take less than 20 minutes to eat it all!
ReplyDelete