Description
Here’s a rose water trick to turn basic freezer jam into something fabulous.
Ingredients
Scale
- 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
Instructions
- Crush the berries. You will need 4 cups (just less than 1 liter) crushed fruit.
- Mix the pectin and sugar in a large heavy pot.
- Add one cup (236 ml) water to the pectin and sugar and stir to dissolve any lumps.
- Bring to a boil, stirring constantly.
- Boil and stir for one minute.
- Add crushed fruit and mix well.
- Add rose water, starting with just 1 teaspoon (5 grams) and adding more to taste.
- Add a small pinch of salt.
- 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.
- Let stand at room temperature 24 hours and then freeze. Defrost in the fridge.
- Prep Time: 20 mins
- Cook Time: 5 mins