Strawberry & Rose Jam
This French confiture-style strawberry and rose petal jam recipe calls for summer fresh strawberries, rose petals, fresh lemon juice, pectin and ½ the amount of sugar you’d expect in the jams of this type. It is the real fruit jam your summer deserves. Follow a recipe for a small batch preserver, or easily scale it up to make a larger batch that will last you until next summer.
Servings: 4 x half-pint (8 oz. = 250 ml.) mason jars
Ingredients
- 2.5 lbs fresh ripe strawberries hulled and halved or quartered (1135g)
- 1.25 lbs granulated sugar 570 g
- 1/3 cup fresh lemon juice 80 ml
- 1.5 oz edible rose petals ~2 cups loosely packed (43g)
- 1 ½ teaspoon pectin Low-Methoxyl Pectin powder (such as Pomona’s). Alternatively, use your favorite pectin but adjust quantity per manufacturer’s instructions.
Instructions
- Mix pectin with sugar: In a small bowl, thoroughly mix the low-methoxyl pectin powder with ½ cup (100 g) of sugar. Set aside. If using non low-methoxyl pectin, follow the directions on the package and read our FAQ for this post. Remember, you will have to add regular pectin at the start of cooking not into the boiling liquid. You will likely have to add more sugar too!
- Macerate raspberries: Combine strawberries and sugar in a wide, heavy-bottomed pot. Gently crush strawberries- just enough to get their juices flowing. Then cover and let sit at room temp for at least 3 hours or preferably cold-macerate overnight
- Simmer: Next, stir in the lemon juice and bring everything to a steady simmer over medium heat, stirring often to prevent scorching and removing white foam that forms on the surface. Cook jam mixture for 10 minutes
- Mix in rose petals: Add rose petals to the mixture and cook for additional 10 minutes. Keep on scooping out the foam from the surface of the jam and stirring regularly.
- Thicken: Sprinkle in pectin powder evenly and stir vigorously to dissolve. Continue boiling hard for 5–8 minutes, until the jam thickens and sheets off a spoon.
- Test for set: For best results, use the frozen plate test or a candy thermometer (220°F/104°C) to check if the jam is ready.
- Jar it up: Then, ladle hot jam into sterilized half-pint jars, leaving 1/4" headspace. Wipe rims, seal, and process in a canner
- Cool and store: Finally, let jars cool 12–24 hours, check seals, and store in a pantry.
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 |