Strawberry and Rose Water Jam

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Strawberry and rose water jam is a wonderful combination of tart, sweet, and floral flavours. The addition of the rose water gives a basic, classic strawberry jam, a very delicious twist.

A white plate is sitting on a grey table in the bottom right of the image. On it are two pieces of toast that have been criss crossed. The top piece of toast has butter and strawberry and rose water jam spread on it. To the left of the plate is a white napkin with a small knife on top of it. Just above the napkin is a small jar of strawberry and rose water jam with a small spoon made of wood protruding. To the right of that is a small dish containing butter.Pin

Honey vs Jam Sugar

This recipe was inspired by a recent delve into the dessert chapter of Falastin by Sami Tamimi and Tara Wigley. A truly fabulous book!

Their recipe for Al Mabroushy (Palestinian Bakewell Tart) called for a batch of strawberry and rose jam made with jam sugar. Not an ingredient I’ve used before nor found pleasing to the tastebuds. This sugar has pectin and citric acid added to it, which are not things I add to my jams. And whilst jam sugar may guarantee your jam will set, it gave the tart a very odd aftertaste.

As a result, attempt number one at this dessert was not deemed a success. Undeterred though – it inspired a round two bake-up, with honey replacing the jam sugar. And that was a definite winner. The honey meant no strange aftertaste and it also added its own depth of flavour into the mix. Not only will this version of the strawberry and rose jam be used to make Palestinian Bakewell Tart again, it’s also just a great jam to have in the fridge. It’s delicious on toast, scones, to spread on cake, or dare I say it – just to sample from the jar!

Have you used jam sugar before? I’d love to know your thoughts on it in the comments if you have.

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Ingredients Needed For This Jam

Rose water is now available in most supermarkets or local delis. You may already have a bottle sitting up the back of the cupboard from some recipe made eons ago. This strawberry and rose water jam will give you another reason to use some of it up!

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  • Strawberries – This is the base flavour of the jam however, the combination with the rose water is glorious! A little tart, a little floral and a little sweet. Perfection.
  • Honey – I love the added sweetness honey brings to jams. It adds a depth of flavour you just don’t get from sugar.
  • Lemon juice – This is used to lower the pH of the jam and help it set.
  • Rose water – This used to be such a specialty ingredient that was hard to find, but that’s no longer the case. 1.5 tablespoons in a whole batch of jam may not seem like much, but a little really does go a very long way. Don’t be tempted to use more because the flavour will intensify as it chills.

If you would prefer to make this jam with sugar in place of honey, I suggest taking it up to at least 1 cup. Honey is far sweeter than sugar so not increasing the volume of sugar used could mean your jam is still too tart once complete.

How To Make This Strawberry And Rose Water Jam

All you need is a big pot and a little time to get this jam made. You’re looking for the strawberries to be broken right down, with a few good-sized pieces left that you can bite into.

  1. Cut the green tops off the strawberries and discard, then cut the strawberries into quarters.
  2. Toss the strawberries into a large pot with the lemon juice and honey. Place over a medium heat and allow the honey to melt.
  3. Reduce the heat to low just as the mixture starts to bubble, then simmer the jam mix for about an hour or until thickened. Regularly skim any scum that comes to the surface and be sure to stir frequently so the jam doesn’t stick. In the meantime, place a small saucer in the freezer. This is used to test that the jam will set.
  4. Ten minutes before the jam is ready – pour hot water into the jar you’ll be using. This heats it up and ensures the glass wont crack when hot jam is poured in.
  5. To test that the jam has set correctly, take the saucer out of the freezer and drop a teaspoon of jam onto it. Let it sit for a minute then run your finger through the middle. If the jam stays separated, it’s ready. If it rushed back to form a blob it needs to cook a little longer. Keep repeating this test until the jam remains separated on the cold saucer.
  6. Remove the pot from the heat once the jam is ready and stir in the rose water. Mix very well to disperse it throughout the jam.
  7. Pour out the water from your jam jar and give it a quick wipe with paper towel. Now pour the jam into the spotlessly clean jar, wipe the rims of any excess and seal with a lid. Leave to cool slightly on the bench then store in the fridge and use within a couple of months.

If you would like to make this jam shelf stable see instructions for canning in my Rhubarb and Strawberry Jam post.

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FAQ

Is this the same as strawberry rose petal jam?

They share a similar taste, but these jams are different. A rose petal jam uses edible rose petals along with rose water in the recipe, as opposed to simply the rose water, which is used here.

How long does honey jam last?

It will last for a couple of months in the fridge. If however you choose to go through the process of canning the jams you’ve made with honey, they’ll last up to a year.

Watch How To Make This Recipe

A small jar of strawberry and rose jam is sitting on a grey table. Above it and to the right is a small white plate with a small piece of tart on it that contains the jam. The plate is being held by a white hand with blue nail polish. To the left of the jam jar is a white napkin.Pin

Strawberry And Rose Water Jam

Strawberry and rose water jam perfectly combines tart, sweet, and floral flavours. The addition of rose water gives a basic, classic strawberry jam a delicious twist. Recipe video is above!
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Pin Rate
Course: Condiment, Spreads
Cuisine: Middle Eastern
Keyword: Jam
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 500 ml
Calories: 49kcal

Ingredients

  • 600 g strawberries
  • ¾ cup honey
  • 2 Tbsp lemon juice
  • 1.5 Tbsp rose water

Instructions

  • Wash and dry the strawberries, cut off the green tops and discard, then cut the strawberries into quarters.
  • Toss the strawberries into a large pot with the lemon juice and honey. Place over a medium heat and allow the honey to melt.
  • Just as the mixtures starts to bubble, reduce the heat to low then simmer the jam mix for about an hour or until thickened. Regularly skim any scum that comes to the surface and be sure to stir frequently so the jam doesn't stick. In the meantime, place a small saucer in the freezer. This is used to test the jam will set.
  • 10 minutes before the jam is ready – pour hot water into the jar you will be using. This heats it up and ensures the glass wont crack when hot jam is poured in.
  • To test that the jam has set correctly, take the saucer out of the freezer and drop a teaspoon of jam onto it. Let it sit for a minute then run your finger through the middle. If the jam stays separated, it’s ready. If it rushed back to form a blob it needs to cook a little longer. Keep repeating this test until the jam remains separated on the cold saucer.
  • Once ready, remove the pot from the heat and stir in the rose water. Mix very well to disperse right throughout the jam.
  • Pour out the water from your jam jar and give it a quick wipe with paper towel. Now pour the jam into the spotlessly clean jar, wipe the rims of any excess and seal with a lid. Leave to cool on the bench for a few hours then store in the fridge and use within a couple of months.

Notes

This recipe makes roughly 500ml / 17 oz of jam.
If you would prefer to make this jam with sugar in place of honey, I suggest taking it up to at least 1 cup. Honey is far sweeter than sugar, so not increasing the amount of sugar used could mean your jam could be too tart once complete.
If you would like to make this jam shelf stable see instructions for canning in my Rhubarb and Strawberry Jam post.

Nutrition

Serving: 20g | Calories: 49kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.005g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 0.2mg

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12 Comments

  1. I cooked the jam for 1.25 hours but it didn’t set up all the way. Should I have kept it on longer?

    1. Hi Dennis, possibly, but that definitely should have been long enough. Only thing I can think of is that perhaps the heat was a touch too low? And did you test it out on the frozen saucer? I often think one of my jams is still too runny but it stays separated when you test it out that way, which means it’s ready and it will set.

  2. 5 stars
    I love the strawberry and rose water combination. This jam is wonderful. I always try to keep frozen strawberries in my freezer when I can’t buy fresh. This would make a delightful “homemade” Christmas gift.

  3. 5 stars
    I am an absolute sucker for anything strawberry or rose water! The sweet and floral tastes blend so well together so naturally, this jam is delicious! Can’t wait to share this with friends at my next brunch.

  4. 5 stars
    We had our own strawberry patch growing up. Anything strawberry and I’m in. This looks like a gamechanger for me. No more boring jam! Thank you!

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