Raspberry Rose Petals Jam
Inspired by Can Bech’s “just for cheese” Spanish jam, this raspberry, wild rose petals, and Timut pepper jam uses real raspberries (first on the list!), wild rose petals, and zero water. It’s bright, floral, and citrusy, perfect with fresh cheeses like mozzarella. Homemade unique jam that’s bold, beautiful, and so much better than store-bought.
Servings: 6 x half-pint (8 oz. = 250 ml.) mason jars
Ingredients
- 4 lbs. raspberries (fresh is best) 1800g
- 2 lb. sugar 910 g.
- 2 oz. rose petals 57 g. about 3 cups loosely packed
- 1/3 cup lemon juice 80 ml.
- 1 ½ teaspoon timut pepper or to taste
- 1 teaspoon Low-Methoxyl Pectin powder such as Pomona’s or use your favorite pectin but adjust quantity per manufacturer’s instructions
Instructions
Mix pectin with sugar (if using Low-Methoxyl pectin)
- In a small bowl, thoroughly mix the Pomona’s pectin powder with ½ cup (100 g) of the total sugar. Set aside. If you are not using low-methoxyl pectin follow instructions on the pectin packet you are using
Macerate raspberries
- In a wide, heavy-bottomed pot, combine the raspberries and the remaining sugar. Lightly mash the berries just enough to get the juices flowing — don’t turn it into soup. Cover and let sit at room temp for at least 3 hours or preferably cold-macerate overnight or even up to two days. When you're ready, your berries should be sitting in a ruby-red puddle of syrup.
Cook and de-seed
- Bring the raspberry mixture to a boil. Let it simmer for 5 minutes, then remove from the heat.
- Carefully push the mixture through a fine-mesh sieve or food mill to remove the seeds. Return the smooth pulp and juice to the pot.
Add lemon, rose petals, and pepper
- Stir in the lemon juice, rose petals, and Timut pepper. Bring the mixture to a steady boil, and skim off any white foam that rises to the top. Simmer for about 10–15 minutes to allow the rose petals to soften and infuse the jam.
Add pectin-sugar mix
- Slowly stir in the reserved sugar-pectin mixture, stirring constantly to prevent clumps. Bring the jam to a full rolling boil. Boil for additional 5 full minutes.
Check the set
- Do the chilled plate test: spoon a bit of jam onto a cold plate, wait 30 seconds, and push it with your finger. If it wrinkles, it’s ready. If not, boil for another 2–5 minutes and test again.
Jar and process
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids and rings (finger-tight), and process in a water bath or steam canner – see table below.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| 1/2 Pint (8 oz, ~250 ml) | 5 min | 10 min | 15 min |