Strawberry And Rose Water Jam

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.

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!

Course: Condiment, Spreads

Cuisine: Middle Eastern

Keyword: Jam

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: ml

Calories: 49kcal

Author: Gabby Campbell

Ingredients

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

Metric - US Customary

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