I’ve wanted to make my own jam for a while, but have always been a bit put off by the fact it’s WAY cheaper to buy.
I finally decided it to do it this week, in preparation for my entry to the August We Should Cocoa challenge, the theme of which is rose.
I found this recipe for raspberry and rose water jam, which appealed because it didn’t require any specialist equipment or my own body weight in fruit and sugar.
The recipe is really simple, but calls for heating the sugar in the oven before using. I was a bit doubtful about this, and was proved right as the sugar started to caramelise and was unusable. As I’d already started boiling the raspberries I just threw in some more sugar straight from the packet, and to be honest I can’t really see any negative effect this has had.
This jam has so far been used on scones and as the filling for a very special victoria sponge, which will be blogged about soon. It will also be used in my We Should Cocoa entry which I’ll be baking later this week!
Raspberry Rose Jam (adapted from Waitrose’s recipe):
- 500g raspberries (I used frozen, defrosted)
- 500g jam sugar
- 2 tsp rose essence