Description
This blackberry rose jam elevates basic freezer jam with the floral sophistication of rose water, perfectly complementing the bright, juicy berries.
Ingredients
Units
Scale
- 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