Strawberry Jam with Rose Water

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	1 hr 8 mins
Total Time	1 hr 28 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Weighed 2 kg strawberries, fresh, cleaned
1.2 kg preserving sugar (2: 1)
1 packet vanilla (finesse bourbon vanilla)
1 packet citric acid
30 ml rose water

Instructions

Wash and quarter the strawberries or cut into small pieces (weigh again). Add all ingredients and stir well. Then let it steep for 1 hour over a low flame. Then bring to the boil and cook over high heat for 5 - 8 minutes.
Do the jelly test (I take a small egg cup and put about 1 teaspoon of jam in it and put it in the refrigerator. When the jam is ready, it should set in no time!).
Immediately pour the jam into jars while hot and close. Turn it upside down for 20 minutes and then turn it again to see if the jars are properly closed.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.