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 3/4 oz or 49 grams), preferably Sure Jell for less or no sugar recipes
- 1 cup (236 ml) water
- 1 tbsp (15 ml) 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 tbsp 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: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0