Rose Raspberry Jam

I made my jam with fresh raspberries, but you can make yours with fresh or frozen raspberries. If you use frozen raspberries, defrost them first, but you don’t need to let them sit for 30 minutes.

  • Prep Time10 mins
  • Cook Time50 mins
  • Total Time1 hr
  • Yields2 cups


340g Raspberries
250g Sugar
½ Lemon, juiced
2 teaspoon Rose Water


  1. Make raspberry jam. Combine raspberries, sugar and lemon juice in a saucepan. Let sit for 30 minutes.
  2. Bring them to a boil over medium high heat. Stir occasionally. Skim off any foam.
  3. Use a candy thermometer and cook until mixture reaches 220˚F (105˚C), about 20 minutes.
  4. Add rose water. Cool and store in a sterilized jar (You can sterilize jars in boiling water for 1 min). Let cool completely. Cover and keep in the refrigerator for up to 3 weeks.
  5. Enjoy!