Raspberry and rosewater is one of my favorite flavor combinations! Tart and sweet raspberries are balanced with a hint of soft and floral rose, creating a unique flavor that feels like it belongs on the table of a fairy’s tea party. Enjoy this raspberry-rose jam on fresh, warm bread, or dolloped on flaky crackers with brie cheese. Make a delicious donut glaze with it or use it to fill thumbprint cookies. Or, can it and gift it to friends and family. No matter how you choose to employ this raspberry-rose jam, I can ensure the result will be magical.
Recipe Notes
Small Batch
This recipe is written as a small batch for the simple reason that I happened to have quite a back stock of jams during the time that I developed it, and I didn’t need MORE jams in my life. I developed it using my basic jam recipe (which I will publish someday, oops!) which is written for a full batch, so if you should want to make a full batch, simply double the ingredients. Because there will be more liquid with a double batch, I recommend using a large, wide sauté pan to cook it, which allows for more efficient evaporation than a regular saucepan or pot.
Rosewater
Rosewater is made by steeping rose petals in water. Apparently it can be made at home, though I’ve never tried! It is also by-product of the steaming portion of rose oil production, which is used in cosmetics and perfumes. Rosewater is beloved in South Asian and Middle Eastern cuisines, and pre-19th century, it was also more popular than vanilla in the U.S. and Europe. According to atlasobscura.com, rosewater was popular in the U.S. because it was popular in Europe, and it was popular in Europe because of the crusades– European crusaders stormed the middle east and brought back a taste for rosewater and orange blossom water.
Below is a picture of the rosewater I use, which is carried by my local supermarket.
Mash Measuring
Squish/mash your raspberries into your measuring cups with a spoon to get an accurate measure, as seen below:
WTF is Pectin?
Pectin is not a preservative or a chemical. It is a naturally occurring substance found in all fruits in varying amounts, and higher volumes are found in sour fruits like oranges and green apples. It is the element that creates the gel of jams and jellies.
FULL Boil
Pectin requires a lot of heat to develop and gel properly. Bring the jam to a full boil (meaning the bubbles do not decrease when the jam is stirred.)
Raspberry-Rose Jam Recipe
Small Batch Raspberry-Rose Jam
Equipment
- Spoon
- Small saucepan
- Timer
Ingredients
- 1 1/3 cups raspberries mashed well into measuring cups with a spoon
- 3 tsp fresh lemon juice
- 1 cup sugar
- 1.5 tbsp classic pectin
- 1 tsp rosewater
Instructions
- Combine the raspberries and lemon juice in a small saucepan over medium heat. Stir and mash the fruit until it is completely or nearly-completely liquified.
- Stir in the sugar and pectin and bring the mixture to a full boil over high heat (a full boil means the bubbles do not diminish when stirred.) Once the mixture is fully boiling, do not stir and set a timer for 1 minute. When the 1 minute is up, remove the jam from the heat.
- Allow to cool slightly, about 3-5 minutes, and stir in the rosewater.
Want to can your jam? See the full canning guide here!
