Strawberry and Rosewater Jam

    1 hour 25 minutes

    For this recipe I have taken a traditional strawberry jam recipe and added rosewater to give it a lovely fragrance and taste. This jam is delicious served with fresh scones and whipped cream or spread on toasted Turkish bread with lashings of butter!

    5 people made this

    Makes: 6 cups

    • 2kg strawberries, hulled and roughly chopped
    • 6 cups white sugar
    • 1 1/4 cups lemon juice
    • 1/4 cup rosewater

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Place strawberries in a large saucepan over low heat. Cook, covered, for 5 minutes to extract juice from strawberries. Carefully remove strawberries from pan with a slotted spoon and place in a large bowl.
    2. Add sugar and lemon juice to berry juice in pan; stir over medium heat, without boiling, until sugar dissolves. Bring to the boil, uncovered and without stirring, for about 20 minutes.
    3. Return strawberries to pan with the rosewater and simmer, uncovered and without stirring, for about 30 minutes or until jam sets when tested on a cold saucer (see note). Pour jam into hot sterilised jars; seal.


    To test if the jam is ready, place a teaspoon of the jam on a saucer that has been chilled in the freezer. If the jam gels on the plate, its ready. If it is still runny, cook the jam a little longer then retest.

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