Rosewater Raspberry Jam {Vegan, Gluten-free}

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This Rosewater Raspberry jam is lush, easy, fragrant and a great way to preserve summer raspberries. Be prepared to fall in foodie love! Suitable for Vegan and Gluten-free diets.

Raspberry and Rosewater Jam Recipe

So in the last 2 weeks I have made 25 jars of Rosewater Rasberry Jam. Yes, I hear the sound of your jaws all hitting the ground. But guys, I have a reasonable (at least for a foodie) explanation for this.

  • We have a fruit cage about an eighth of the size of a football pitch. Not that we are over the top or anything.
  • This means we have about 20kg of raspberries in the freezer.  I mean when life gives you raspberries, freeze em.
  • Because I am over excited to have just discovered jam sugar. Where were you all my life? Basically, it is sugar with added pectin, which helps give makes jams set perfectly. Especially when making jam from fruit that are low in pectin such as raspberries. So goodbye boiling jams for hours to try and make it set, which more often than not result in a leathery jam. Helloooooooo easy peasy jam making.
  • OH is a raspberry jam fanatic. So this makes him very, very, very happy.
  • The kiddoes have pancakes or waffles at least 3 times a week, so jam is a pantry staple.

rosewater Raspberry jam close up with a spoon

Easy Raspberry Jam – Why You Will Love It

  • It is super easy to make.
  • It is fragrant and different in a good way.
  • You can easily double the recipe and gift a jar or two to friends.
  • There is nothing better than the smell of freshly whipped up homemade Raspberry Jam.
  • This fragrant red treat is great for breakfast, brunch, desserts and more.

How To Make Raspberry Jam With Rosewater

  1. Add the raspberries into a large pot and simmer in their own juice for 5 mins, stirring gently until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.
  2. Add in the Jam Sugar and stir till the sugar completely dissolves.
  3. Meanwhile, sterilize 7 x 200ml jam jars by washing them in hot soapy water, rinsing well, then place them in a low oven at fan-assisted 130C / 150C/ 300F / gas 2 for 15 mins.
  4. Increase the heat under the jam steadily to a rolling boil. After 10 mins (and 105C on a jam thermometer) you can test to see if the jam has set. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  5. If it has not yet set, return the saucepan to the heat and continue to boil for another 2-3 mins. Then repeat the test again with another refrigerated plate. (You may need to test it a few times).
  6. Once set, remove the pan from the heat, leave to cool for 10 mins before removing any scum. Mix in the rosewater and transfer the Rosewater Raspberry jam into the warm sterilized jars. Seal the jam jars and store in a cool, dark place.

Rosewater Jam Tips

  • Freeze excess raspberries in the right portion and pull out when you need them.
  • Add a few strawberries or other berries into your jam.
  • You can remove some of the seeds using a berry crusher if you prefer to not have a very seedy jam.
  • Always leave the jam to cool in the pan for 10 minutes before decanting into jars, this is to prevent the fruit rising to the surface when poured into the jars. Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.

Raspberry and Rosewater Jam Recipe

 

See, I told you that l have a reasonable explanation for my 25 jars of raspberry and rosewater jam. I, however, have no reasonable explanation for being found curled in the corner with one half-eaten jar of homemade raspberry jam, a teaspoon and an entire pot of Greek yoghurt over Lemonade Scones that was being saved for our supper party that evening.

Raspberry Jam With Frozen Berries

You can certainly make raspberry jam with frozen berries. You can leave the berries out to thaw a little while before cooking with them, or you can just add them to the pot and let them cook slowly till they thaw and then continue.

Raspberry Jam With Chia Seeds Recipe

You can certainly whip up your berry jam with chia seeds if you prefer. The chia seeds will help thicken the jam. You would need about 1 tablespoon of chia seeds to about 8 oz (225g) of raspberries. You won’t need to worry about pectin then.

Can You Freeze Homemade Raspberry Jam?

You certainly can freeze your raspberry preserve ๐Ÿ™‚

Let the jam cool down then decant the jam in freezable sterilized containers till they are about 4/5’th full.

You can freeze for at least 3 months, I have fozen jam for at least 6 months.

Just take out of the freezer and leave to thaw overnight before using.

What To Serve With Homemade Raspberry Jam

A few other things you can serve with your homemade jam:

Keto Pancakes.

Air Fryer French Toast Sticks.

Instant Pot Polenta.

Low Carb Granola.

Thank you for reading my  Raspberry Rosewater Jam recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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Raspberry and Rosewater Jam Recipe
Print Recipe
5 from 5 votes

Raspberry and Rosewater Jam

A fragrant raspberry and rosewater jam
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Western
Servings: 40
Calories: 46kcal
Author: Bintu Hardy

Ingredients

  • 1 kg (2.2lb) Jam Sugar
  • 1 kg (2.2lb) raspberries
  • 2 tbsp rosewater

Instructions

Homemade Raspberry Jam

  • Add the raspberries into a large pot and simmer in their own juice for 5 mins, stirring gently until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.
  • Add in the Jam Sugar and stir till the sugar completely dissolves.
  • Meanwhile, sterilize 7 x 200ml jars by washing them in hot soapy water, rinsing well, then place them in a low oven at fan assisted 130C / 150C/ 300F / gas 2 for 15 mins.
  • Increase the heat under the jam steadily to a rolling boil. After 10 mins (and 105C on a jam thermometer) you can test to see if the jam has set. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  • If it has not yet set, return the saucepan to the heat and continue to boil for another 2-3 mins. Then repeat the test again with another refrigerated plate. (You may need to test it a few times).
  • Once set, remove the pan from the heat, leave to cool for 10 mins before removing any scum. Mix in the rosewater and transfer the jam into the warm sterilized jars. Seal the jam jars and store in a cool, dark place.
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Notes

Rosewater Raspberry Jam Tips

  • Freeze excess raspberries in the right portion and pull out when you need them.
  • Add a few strawberries or other berries into your jam.
  • You can remove some of the seeds using a berry crusher if you prefer to not have a very seedy jam.
  • Always leave the jam to cool in the pan for 10 min before decanting in to jars, this is to prevent the fruit rising to the surface when poured into the jars. Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.

What To Serve With Homemade Raspberry Jam

A few other things you can serve with your homemade jam:
Keto Pancakes.
Air Fryer French Toast Sticks.
Instant Pot Polenta.
Low Carb Granola.
Recipe from Tate and Lyle.

Nutrition

Calories: 46kcal | Carbohydrates: 16g | Potassium: 55mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 6.5mg | Calcium: 8mg | Iron: 0.3mg

 

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