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
Print Recipe
Pin Recipe 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.
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