Every cook has a few tricks in her apron pocket. Here is one of mine: a bottle of ROSE WATER. (No, it’s not just a beauty product—or “old lady perfume,” as a friend teased when I put it in his cocktail.) Rose water is a common ingredient in Middle Eastern cooking, but is also popular in Indian, Malaysian, and European sweets. It tastes a lot like roses smell—lemony, sweet and lush. The flavor adds complexity and a bit of sophistication to almost any dessert or drink.
If you don’t have a bottle in your fridge, go to your local health food or Middle Eastern market and pick one up. You won’t regret it. (I prefer to get the certified pesticide-free rose water, but just make sure you buy one for cooking or eating purposes.)
I like a dash of rose water in a simple cocktail of lemonade, raspberries and gin. You might also consider homemade rose water ice cream or rose water marshmallows, rice pudding or lassi. Or toss some fresh peaches, mango or melon and berries with some rose water and sugar and delight and surprise your guests. 
This blackberry rose jam turns basic freezer jam into something fabulous. The rose water complements the bright, floral flavor of the berries (at their peak now in many farmers markets). It’s easy, quick and tastes amazing. Serve it on buttery toast, popovers, scones, or just lick it straight off the spoon.
PrintBlackberry Rose Jam
- Total Time: 25 minutes
- Yield: Approx. seven 1/2 pint (250 ml) jars
Description
This blackberry rose jam elevates basic freezer jam with the floral sophistication of rose water, perfectly complementing the bright, juicy berries.
Ingredients
- 8 cups (880 grams) whole blackberries, the juicier the better
- 3 cups (575 grams) white sugar
- 1 box pectin (1.75 ounces or 49 grams), preferably Sure Jell for less or no sugar recipes
- 1 cup (236 ml) water
- 1 tablespoon rose water
Instructions
- Crush the blackberries to yield 4 cups (just under 1 liter) of crushed fruit.
- In a large heavy pot, mix the pectin and sugar together.
- Add 1 cup (236 ml) of water to the pectin and sugar mixture and stir to dissolve completely.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Once boiling, add the crushed blackberries and return to a full rolling boil, stirring constantly.
- Boil for 1 minute, then remove from heat.
- Stir in 1 tablespoon of rose water.
- Ladle the jam into sterilized jars, leaving 1/4 inch headspace. Seal and let cool to room temperature before storing in the freezer.
Notes
For best results, use the juiciest blackberries you can find. Rose water can be found at health food stores or Middle Eastern markets; ensure it is suitable for culinary use. This jam pairs beautifully with buttery toast, scones, or popovers. Store in the freezer for long-term preservation.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
A complete rose gardeners guide. Growing roses to be proud of by helping you cultivate a rose garden by planting, pruning and protecting your rose bushes, making hip tea or petal jam and more.We all enjoy their subtle colors and soft petals. We love their fragrance and we love to receive them as a gift…especially a romantic one!
The reality is, that this stunning flower we love, not only brings such pleasure to all of us, but is also an amazing source of by-products waiting to be enjoyed.