Fridge raspberry and rose jam recipe
With a tablespoon of rose water you can turn your jam into something exciting - this super easy recipe takes just three steps to make and is great served on scones or toast. Keep stored in the fridge for up to a month, but if you're anything like us it won't last that long!
See method- makes 6 x 340g jars, 90 servings
- 5mins to prepare and 40mins to cook
- 36 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1.5kg (3lb) raspberries
- 30ml (2tbsp) rose water (optional)
- 750g (1 1/2lb) jam sugar
Each serving contains
- Energy
- 155kJ 36.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.4gProtein 0.2gFibre 1.1g
Method
- Tip half the raspberries into a large saucepan, or preserving pan, and crush the berries with a fork. Add the remaining raspberries and sugar.
- Put the pan over a low heat and slowly dissolve the sugar, stirring continuously (this will take about 25 minutes). Once the sugar has dissolved, bring the mixture up to the boil and bubble for 7 minutes.
- Remove from the heat and stir well. Return to the stove and cook on a high heat or 5 to 7 minutes. Add the rosewater if using, then carefully pour the jam into sterilised jars.
- When completely cool, store the jam in the fridge and use within a month.
- See more Breakfast recipes
