Small-Batch Strawberry-Rose Jam

Yields Makes 4 cups (serving size: 2 tbsp.) Total Time 2 hrs 30 mins
As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.

Ingredients

 3 1/2 pounds strawberries, washed, hulled, and halved
 2 3/4 cups sugar
 1/2 teaspoon kosher salt
 1 lemon, quartered
 2 to 2 1/2 tsp. rose water
Nutrition Facts

Servings 0

Amount Per Serving
Calories 83Calories from Fat 2
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 24mg1%
Total Carbohydrate 21g8%
Dietary Fiber 1.1g5%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Mix all ingredients except rose water in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours. Stir in rose water.

Step 2
2

Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).

Ingredients

 3 1/2 pounds strawberries, washed, hulled, and halved
 2 3/4 cups sugar
 1/2 teaspoon kosher salt
 1 lemon, quartered
 2 to 2 1/2 tsp. rose water

Directions

Step 1
1

Mix all ingredients except rose water in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours. Stir in rose water.

Step 2
2

Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).

Small-Batch Strawberry-Rose Jam
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