Rasperries are coming into season and I ended up with three pounds of them. While eating that many raspberries would be kind of awesome, I didn’t want to use them that way.
I went to my go-to jelly and jam making book “Mes Confitures: The Jams and Jellies of Christine Ferber” and she had an interesting raspberry and rosewater jam. I didn’t quite have all of the ingredients, so I decided to do a variation on her recipe.
3 lbs raspberries, rinsed and picked through
2 medium sized apples, diced small
1/2 c granulated sugar
2 T rosewater
a splash of vanilla extract
a pinch of salt
Mix together all of the ingredients and allow to macerate in the refrigerator for at least two days.
Put everything in your preserve pot and bring to 210 degrees Fahrenheit.
Put jam in Ball jars.
This made about 3 pints of finished jelly.
The finished product is fragrant and sweet, I have some brie cheese that I’m going to try it with because it really needs something rich and fabulous to underpin the flavors. There is a tartness to this jam as well – I didn’t want an overly sweet jam, I just wanted to get enough sugar in there to draw out the liquid in the raspberries.
Pictures when I have a few minutes.