“I love to take something ordinary and make it really special.” -Ina Garten
Berry Rose Jam, a jewel-colored jam full of berries with the aroma of sweet roses. Pectin and preservative free. A wonderful addition to teatime, mixed in yogurt or on your favorite thumbprint cookie.
Generally I prefer cooking with local and seasonal ingredients. Food tastes much more flavorful and we get to enjoy all seasons. This jam is one of those exceptions for a few reasons: 1. I use it most when fresh berries out of season and 2. frozen berries work just as well, if not better!
Often fresh berries from the grocery store are beautiful but flavorless. Frozen berries are picked at their peak of ripeness. So when I can’t find in season or good tasting fresh berries, I use organic frozen ones. For this batch of Berry Rose jam, I had a mix of organic frozen raspberries, blackberries and blueberries.
There are no special pectins or gelatins used to set this jam. The easy method of boiling the mixture until it thickens is all there is to it. The lemon juice and zest helps to preserve the jam and give it a bright punch of flavor.
This jam is chunky and textured, with seeds and all. It makes the jam-making quicker and easier. You can mash it down to your desired consistency. However, if you prefer a smoother jam, you can strain out the seeds, and blend the fruit until smooth.
- 4 cups fresh or frozen berries (I used a mix of raspberries, blackberries & blueberries)
- 3 cups granulated sugar
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon rose water
- Sterilize jar and lid by boiling them for five minutes. Turn off heat and allow jar and lid to sit in hot water until needed.
- In a heavy bottom saucepan on medium heat, stir together sugar, berries, lemon juice and lemon zest. As the mixture softens, mash the berries. Bring the mixture to a boil.
- Once the jam has reached 220°F (using a candy or instant read thermometer), turn the heat down to low and allow jam to thicken.
- When jam has reached desired consistency, turn off heat and skim any foam with a clean spoon. Cool until warm and mix in rose water.
- Pour jam into sterilized jar, leaving a quarter inch of space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
- In the pot where you sterilized the jar and lid, reheat the water until boiling. Add the jar of jam and allow jar to sit in water for ten minutes. Using a jar lifter or head safe tongs, remove the jar to a cooling rack.
- Once room temperature, store them in the refrigerator.