In this easy jam recipe, a few fragrant rose petals add a floral nuance to otherwise delicious but plain raspberry jam. If you don't want to can the jam, store it in the refrigerator for up to 2 months. Serve with crackers and cream cheese or spread onto a vanilla cake for a healthier frosting.

Source: EatingWell Magazine, July/August 2014




Ingredient Checklist


Instructions Checklist
  • To sterilize canning jars: Put the rack in a water-bath canner or place a heatproof rack in a large, deep pot. Place three 8-ounce canning jars on the rack and add enough water to fill and cover the jars by at least 1 inch. Cover and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat and leave the jars in the pot until ready to use. Place jar lids in a small saucepan, cover with water and gently simmer for 10 minutes (do not boil). Turn off the heat and leave the lids in the water until ready to use.

  • Rinse raspberries briefly under water and thoroughly drain. Combine the raspberries, sugar and lemon juice in a nonreactive, large, high-sided skillet or large pot. Cook over high heat, stirring frequently, until the sugar is melted and the mixture comes to a boil. Reduce the heat to medium-high and cook, stirring constantly, until the berries have broken down and the mixture is thickened and shiny, 8 to 10 minutes. Remove from the heat.

  • If using rose petals, add to the jam and stir for about 1 minute; remove and discard. (Or stir in rose water.) Remove the jars from the hot water and immediately ladle the hot jam into them to within 1/4 inch of the rim. (Don't overfill the jars; store any extra in the refrigerator and eat it first.) Wipe the rims with a clean cloth to ensure a good seal. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle finger pressure) but don't overtighten.

  • Return the jars to the hot water, cover the pot and bring to a vigorous boil. Boil for 10 minutes. Turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Transfer the jars to a towel. Let stand, without moving, for 24 hours.

  • After 24 hours of cooling, unscrew the rings and wipe any excess moisture off the jars. Then test for the seal by pressing lightly on the center of the lid. It should have a slight concave indentation and neither yield to your pressure nor pop back. If the seal is not complete, store in the refrigerator.


Make Ahead Tip: Store at room temperature for up to 1 year if processed in a water bath.

Equipment: 3 (8-ounce) canning jars with new lids

Nutrition Facts

1 Tbsp.
33 calories; protein 0.2g; carbohydrates 8.2g; dietary fiber 1g; sugars 7g; fat 0.1g; vitamin a iu 5.1IU; vitamin c 4.2mg; folate 3.3mcg; calcium 3.9mg; iron 0.1mg; magnesium 3.4mg; potassium 23.7mg; sodium 0.2mg; added sugar 6g.

1/2 other carbohydrate