Roseberry Jam
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Intro
As we transition into winter, Iβve been trying my best to keep some fresh-ish berries in my dishes, but obviously thatβs getting more and more difficult. Enter this π Roseberry Jam πΉ β a recipe you can make in the summer when you have access to ripe berries or even in the spring/fall. The only difference is youβll need to add a bit more sugar in the spring/fall to compensate.
When I originally began testing I really tried to make my own rosewater, but quickly realized that for the quantity of organic roses (because who wants to drink pesticide water?) I would need this would cost me ~ $100β¦I did find this bottle of rosewater at my local Whole Foods, though, for ~ $3.
What You'll Need
A 1-lb clamshell of strawberries + a 6-oz clamshell of raspberries *
1 lemonβs worth of fresh juice
2 tsp rosewater +
β cup cane sugar (or Β½ if off-season)
* Or three 6-oz clamshells of raspberries
+ Again, I used this Lebanese brand I found at Whole Foods
Instructions
If using strawberries, cut the larger strawberries into quarters OR quickly blend/pulse in a food processor so there arenβt any huge chunks; add in the raspberries and blend some more (if using only raspberries, you can just mash them up with a fork/potato masher)
Add in the lemon juice, rosewater, and sugar; mix well until the sugar dissolves
Cover (or pour into a sealable container) and refrigerate at least overnight before enjoying (lasts ~ 2 weeks in the fridge)
How to Enjoy!
You can add this to anything you would normally add jam to, but here are some suggestions:
Lemon ricotta pancakes (pictured here)
On my Panna Cotta recipe (just replace the black sugar syrup for this jam)
Over yogurt
In cocktails (like my Roseberry Spritz cocktail)
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