Blackberry Rose Jam
Recipe Type: Preserves
Prep Time: 
Cook Time: 
Total Time: 
Serves: Approx. seven ½ pint (250 ml) jars
Here’s a rose water trick to turn basic freezer jam into something fabulous.
  • 8 cups (880 grams) of whole blackberries – the juicier the better!
  • 3 cups (575 grams) of white sugar
  • 1 box pectin—I like the Sure Jell one made for less or no sugar recipes (1.75 ounces or 49 grams)
  • Rose water, 1-2 teaspoons (5-10 grams) to taste
  • Pinch of salt
  1. Crush the berries. You will need 4 cups (just less than 1 liter) crushed fruit.
  2. Mix the pectin and sugar in a large heavy pot.
  3. Add one cup (236 ml) water to the pectin and sugar and stir to dissolve any lumps.
  4. Bring to a boil, stirring constantly.
  5. Boil and stir for one minute.
  6. Add crushed fruit and mix well.
  7. Add rose water, starting with just 1 teaspoon (5 grams) and adding more to taste.
  8. Add a small pinch of salt.
  9. Put into clean containers (I use ½ pint or 236 ml glass canning jars), leaving about ½ inch (12.7 mm) of space at the top because the jam will expand as it freezes.
  10. Let stand at room temperature 24 hours and then freeze. Defrost in the fridge.
Recipe by Honest Cooking at