Strawberry and rose water jam - recipe

Strawberry and rose water jam

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  1. 1

    If you are washing the strawberries do this before you prepare them and make sure they are really dry. Any extra water will affect the pectin in the strawberries and may affect the set of the jam. Place the strawberries in a bowl and pour over the lemon juice. Set to one side for about 1 hour.

    For this step you'll need:

    • 800g Strawberries hulled and quartered
    • 1 Lemon juice only
  2. 2

    Sterilise four jam jars.

  3. 3

    Place the strawberries in a large preserving pan with the sugar, cook on a low heat until the sugar has dissolved, stirring occasionally. This should take about 10-15 minutes.

    For this step you'll need:

    • 3g Jam sugar
  4. 4

    Increase the heat to bring the jam to a rapid, rolling boil. Boil for 4 minutes to reach setting point. Stir occasionally to make sure the jam hasn’t stuck to the base of the pan.

  5. 5

    Remove from the heat and stir in the rose water. Taste (carefully!) and add more if desired. Leave to cool for about 10 minutes, and using a teaspoon carefully scrape off any scum that has formed.

    For this step you'll need:

    • 1tsp Rose water
  6. 6

    Carefully pour the jam into the sterilised jars, top with a waxed disc and place the lid loosely on top. Leave to cool for 10 minutes, then tighten the lids.

  7. 7

    The jam will keep for about 1 year at room temperature, refrigerate once opened.

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