- 900g strawberries, hulled and quartered
- 200g raspberries
- 2-3 dark pink rosebuds, petals only (I used 4 small dried rosebud petalss)
- juice of 3 limes (or 2 large lemons)
- 1.3kg sugar (I used 800g sugarcane sugar)
- a few drops of rose water
|Prep time||20 mins|
|Cook time||20 mins|
|Total time||40 mins|
- Put all strawberries and raspberries in a non-metallic bowl with rose petals, lime or lemon juice and sugar. Lightly smash strawberries and raspberries and mix all ingredients well. Cover and leave in fridge overnite.
- The next day, place 2 small plates in freezer for testing later.
- Wash 3 300g jars and lids, rinse and put into oven at 100C to dry and keep jars and lids warm. (Basically, this is to disinfect the jars and lids).
- When ready, put all fruit mixture into a large preserving pan. Heat gently, stirring, till sugar has dissolved.
- Bring to the boil, then reduce heat and simmer, stirring often, for 10-15 mins, or till setting point is reached. Remove any scum that forms on surface. Add rose water into jam and mix well.
- Then, stir across base of pan to check jam’s not sticking or burning. When it falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.
- Remove from heat, place a little jam onto 1 of the cold plates and put into freezer for 30 seconds. A skin will form on surface and jam will wrinkle when pushed with a finger when setting point is reached.
- If ready, remove any scum from surface (again, if any) and leave to cool for 5 mins.
- Remove jars and lids from oven with a mitt, but try to avoid touching insides of them.
- Pour or scoop jam into jars. Clean with kitchen paper de rim and sides carefully and seal immediately. Turn jars upside down for 2 mins, then invert and cool.
- Label and date. Store in a cool dark place for 6-12 months. Refrigerate after opening for upto 6 weeks.
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