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    Raspberry and rose water jam

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    Raspberry and rose water jam

    The rose water in this simple recipe gives an added floral note to what is a beautiful encapsulation of summer.

    • Preparation time: 10 minutes, plus picking and cooling
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Makes: Makes 2 x 370g Jars


    • 500g Raspberries
    • 600g Granulated sugar
    • 2 tsp Rose water


    1. Preheat the oven to 150˚C/gas 2 and chill a few saucers. Rinse and drain the raspberries. Warm the sugar in a baking tray in the oven for 7–10 minutes, then put the jars next to it on the shelf until you're ready to use them.
    2. Put the raspberries in a preserving pan and heat slowly, then boil for 5 minutes. Take the pan off the heat; add the warmed sugar and the rose water. Stir over a low heat until the sugar has dissolved; bring back to the boil and boil for about 10 minutes, until setting point is reached. Test the jam by placing a small drop on a chilled saucer – it should cling to the saucer when you tip it.
    3. Take off the heat, remove any scummy bubbles and, using a large jug, ladle into the warm jam jars. Place waxed discs on top. Seal with lids, or dampen cellophane discs and place damp-side up over the jars, then secure with an elastic band. Store in a cool dark place.

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