Raspberry Rose Jam

Name: Raspberry Rose Jam
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 45
Cuisine: Global
Ingredients: 710 milliliters granulated sugar; 2 Tbsps juice from 1 lemon; 2 pints raspberries (about 4 cups, 1 ½ pounds), gently washed; 59 milliliters Chinese rose tea

You can never have too many condiment recipes, so give Raspberry Rose Jam a try. This recipe makes 45 servings with 63 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up rose tea, juice from 1 lemon, raspberries, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Place a small glass plate in the freezer. Prepare boiling water canner and sterilize 5 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Pinch the petals from the buds of the Chinese rose tea. Collect the petals and leave behind the green leaves and the fibrous center of each flower. You'll need about 5 tablespoons of petals, total.

Ingredients you will need

Tea

In a non-reactive saucepan, stir together the sugar, berries, lemon juice, and rose petals and allow to macerate until the petals have absorbed some liquid and no longer feel dry. About 10 minutes.

Ingredients you will need

Lemon Juice

Berries

Sugar

Equipment you will use

Sauce Pan

Bring the mixture to a boil over medium-high heat. Continue to cook until it registers 220°F on a candy or instant read thermometer.

Ingredients you will need

Candy

Equipment you will use

Kitchen Thermometer

Once the jam has reached 220°F, turn the heat down to low and test the set by placing a teaspoon of jam on the chilled plate from the freezer. If, as the jam cools it forms a surface skin and develops a degree of solidity, proceed. If it still seems quite runny, turn heat back up to medium-high and cook for a few more moments to allow more moisture to evaporate.

Ingredients you will need

Jam

When jam has reached desired consistency, turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Ingredients you will need

Jam

Equipment you will use

Paper Towels

Ladle

Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch.

Ingredients you will need

Water

Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.

Ingredients you will need

Water

Equipment you will use

Kitchen Timer

After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.