recipe: Raspberry rose jam offers a hint of the exotic
Mary Bilyeu | Contributor
And then there are other times when I just simply can't be bothered with an extra step; that's today's example, when I offer a recipe for raspberry jam that doesn't have the seeds strained out. The seeds don't bother me, so why bother removing them? Boil the berries, enjoy the jam!
The rose water is not an essential ingredient, so don't worry if you can't find it. But it does offer a lovely hint of the exotic, an enticing wisp of aroma as the fruit transforms itself.
Raspberry Rose Jam
6 ounces organic raspberries
2 tablespoons sugar
4 tablespoons water
1/2 teaspoon rose water (available at Middle Eastern and Indian markets)
Place all ingredients into a small saucepan; bring to a boil, then turn heat to "low." Cook, stirring constantly, until most of the liquid has evaporated and the mixture thickens. It will be a soft-set rather than gelling.
Makes a scant 1/2 cup.
You should visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. And be sure to look for her monthly articles about holiday foods and traditions in the Washtenaw Jewish News.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
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