John Myers
Ingredients for 4 servings:
- 300 g raspberries
- 4 rose blossoms (fragrant rose blossoms), pink or red, open, freshly cut
- 2 tbsp white wine, dry
- 250 g gelling sugar 3:1
- 150 ml water
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Do not wash the roses to preserve their fragrance! Cut the roses about 1 cm above the stem; this will separate the petals. If there are any white spots at the base of the leaves where the cut stems were, remove them, as otherwise they will develop a bitter taste. Wash the fresh raspberries carefully, checking for maggots if necessary. This recipe works just as well with frozen raspberries. Place the rose petals and raspberries in a saucepan. Add the wine, then top up with water, adding about 150 ml. Boil everything for 5 minutes, then let cool. Stir in the gelling sugar and make a jam according to the gelling sugar instructions. The mixture makes 4 small jars. After filling the jars, turn them upside down until the jam has cooled.
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