Raspberry & Rosewater Jam has a wonderful subtle floral flavour that adds a whole new dimension to traditional raspberry jam. Raspberry jam was already one of my favourites but the addition of rosewater takes it to a whole new level. Perfect with scones and cream, in a jam sponge, or even put a spoonful in some Greek yoghurt.
1kg raspberries (I used frozen)
1kg jam-setting sugar
2 tbsp lemon juice
2 tbsp rosewater
Heat frozen raspberries gently until they thaw and start to soften. Mash fruit with a potato masher.
Add lemon juice and sugar and heat slowly, stirring, until sugar dissolves. Then increase the heat to bring the jam to a rolling boil. Boil for about 15 minutes until setting point has been reached. Setting point is reached when a little jam dropped on a cold saucer wrinkles when you push your fingernail through it.
Then stir in the rosewater and allow the jam to cool for 5-10 minutes.
Ladle jam into hot, sterilized jars and seal.