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Intro

As we transition into winter, I’ve been trying my best to keep some fresh-ish berries in my dishes, but obviously that’s getting more and more difficult. Enter this 🍓 Roseberry Jam 🌹 — 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 you’ll 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 ~ $100…I did find this bottle of rosewater at my local Whole Foods, though, for ~ $3.

• A 1-lb clamshell of strawberries + a 6-oz clamshell of raspberries *

• 1 lemon’s worth of fresh juice

• 2 tsp rosewater +

• ⅓ cup cane sugar (or ½ if off-season)

* Or three 6-oz clamshells of raspberries

+ Again, I used this Lebanese brand I found at Whole Foods

1. If using strawberries, cut the larger strawberries into quarters OR quickly blend/pulse in a food processor so there aren’t 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)

2. Add in the lemon juice, rosewater, and sugar; mix well until the sugar dissolves

3. Cover (or pour into a sealable container) and refrigerate at least overnight before enjoying (lasts ~ 2 weeks in the fridge)

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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