Raspberry Rose Jam
Recipe by Michael Kimball, Savory Spice Test Kitchen
Serves
2 cups
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
10 oz. fresh or frozen raspberries 1 cups granulated sugar
Pakistan Rose Petals
1 cups Pakistan Rose Petals
1 Tbsp. lemon juice
Directions
Add raspberries and sugar to a medium pot and heat on low, stirring occasionally as the berries release their juices. When sugar has mostly dissolved, add rose petals and increase heat to medium-high, stirring constantly until mixture reaches a boil. Simmer on low for 15 min., or until jam has thickened. Add lemon juice, strain out seeds and petals, and cool to room temperature before covering and chilling.
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