This home-made Strawberry & Rose Water Jam is straightforward to make and tastes delicious with a hint of rose. It makes a delicious change to the classic strawberry jam.
4 ingredients7 steps
Egg-Free Recipes
Gluten Free
Vegetarian
Ingredients
MetricImperial
For The Jam
800gStrawberries (hulled and quartered)
1Lemon (juice only)
800gSilver Spoon Jam Sugar
1.5 tspNielsen-massey rose water
Utensils
Large preserving pan
Sterilised jars and lids
Nutritional information per 20g serving
Energy 61cal
Fat 0g
of which Saturates 0g
Carbohydrates 15g
of which Sugars 15g
Protein 0g
Salt 0g
Method
Step 1
Place the strawberries in a bowl and pour over the lemon juice. Set to one side for about 1 hour.
Top Tip
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.
Ingredients for this step
800gStrawberries (hulled and quartered)
1Lemon (juice only)
Step 2
Sterilise four jam jars.
Step 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.
Ingredients for this step
800gSilver Spoon Jam Sugar
Step 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.
Step 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.
Ingredients for this step
1.5 tspNielsen-massey rose water
Step 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.
Step 7
The jam will keep for about 1 year at room temperature, refrigerate once opened.
