Lemony 2-Berries & Rose Petal Conserve

Adapted from “Perfect Preserves” by Maggie Mayhew

Ingredients:

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

timetable

recipe

Makes	abt 900g
Prep time	20 mins
Cook time	20 mins
Total time	40 mins

40mins

total time

Preparation:

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.