Raspberry Rose Jam Recipe
Active Prep: 5 min
Cook: 20 min
- 10 oz. fresh or frozen raspberries
- 1 cup granulated sugar
- 1 cup Pakistan Rose Petals
- 1 Tbsp. lemon juice
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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.
Spread on bread, serve on a charcuterie board, or use as a filling for Golden Milk Macarons.
Michael Kimball, Savory Spice Test Kitchen