Raspberry Rose Water Refrigerator Jam Recipe
Looking for an easy-to-make refrigerator jam recipe? If so, we’ve got a recipe for you today that’s courtesy of the great folks over at Nielsen-Massey.
Raspberry Rose Water Refrigerator Jam Recipe
3/4 cup granulated sugar, divided
1 1/2 teaspoons pectin
4 cups (2 pints) fresh or frozen raspberries
1/4 teaspoon salt
1/2 to 1 teaspoon Nielsen-Massey Rose Water
1/2 teaspoon Nielsen-Massey Organic Pure Lemon Extract
In a small bowl, stir ¼ cup of the granulated sugar and the pectin together until well-combined. Set aside until ready to use.
In a large pot, combine the raspberries, the remaining ½ cup of sugar, and the salt. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. Slowly sprinkle the sugar and pectin mixture over the surface of the raspberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. Remove the raspberry jam from the stovetop and add the rose water to taste. Stir in the lemon extract.
Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.
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