Fresh berries are one of life’s true pleasures and on occasion, I buy too many all at once and they start to go bad. Instead of saying goodbye, I usually turn them into refrigerator jam. This weekend I noticed that a basket of strawberries were headed that way, and a handful of raspberries, so I popped them into a pot, and made this incredibly easy jam.
Strawberries have enough natural pectin in them, so you don’t need to add anything to them for thickening. Also, the small amount of raspberries I added helped bring the fruity jam together, along with some sugar for additional sweetness. A touch of rose water goes along way, so I included just a splash, for an incredible fragrance that won’t remind you of bubble bath, I promise.
Cooking the berry-colored batch down into a silky spreadable situation is all it takes to make refrigerator jam. After it’s cooked and cooled slightly, pour it into a jar with a fitted lid and place it in the refrigerator until ready for use. I think this jam will do wonders to toast, scones or any other baked treat that needs to be perked up. You could also spoon it over vanilla ice cream, or swirl it with whipped cream, for a Berry Fool like treat.
1 basket strawberries, about 1 1/2 cups
1/4 cup raspberries
3/4 cup granulated sugar
2 teaspoons lemon juice
2 teaspoons rose water
(Makes about 8 ounces)
- Place berries, sugar and 1/2 cup water into a small saucepan. Cook for medium heat for about 15-20 minutes or until fruit is soft and liquid is reduced.
- Remove from heat and add lemon juice and rose water. Let cool in pan for 10 minutes, then pour into jar and let rest until room temperature.
- Place lid on jar and refrigerate until ready to use. Enjoy!