Strawberry Rose Jam
June 24, 2011 § 12 Comments
First of all welcome, to my new blog this is just an extension of what I started on Fatmazkitchen. Baby steps as they would say.
I really wanted to start an official food blog a long time back but being a full time mom really does take all your time! I also wanted to start this blog with my amazing sister Mai, but she is busy getting married (good luck sis!) I hope she joins in later as her talent in food, photography and anything crafty is just amazing.
Trying to find a new name for the blog was so hard! most of the good ones where taken and I really wanted to capture the essence of an emirati arab woman cooking. Obviously the current name doesnt capture it entirely but after lots of brain storming and googling this was the best I (the not so creative of my siblings) can come up with.
I finally found the time to finish up the final touches and write a new post to launch the new blog on a vacation at our Prutting home in Germany. We love being here. Its a very small, tranquil, and quite (very bavarian) village in the province of Rosenheim, where every one is so sweet and simple. I feel away and free from all the hustle and bustle of Dubai.
Although this vacation is not perfect since its the first time for me away from my Hubby in almost 4 yrs. Habibi if you are reading this you are terribly missed.
Coming here I was so excited as it is summer and my daughter would have so much fun playing out in the garden, going to wild parks, and picking strawberries at strawberry farms, but unfortunately this past week was so cold and raining most of the time.
None the less this did not stop me from making the most delicious jam ever! It is summer and strawberries and roses do peak at the same time. The strawberries were brought from the market but the most fragrant roses I have ever smelled were from our the garden. I have to admit although i adore rose jam this heavenly combination was not my idea… I found a jar of strawberry rose jam from Waitrose at my dad’s which I loved very much and was the source of this inspiration.
Just in case you didn’t make the link, Rosenheim means “roses home”. Here you can find all kinds of roses during the summer, the view and smell is just divine walking between the houses or even the streets.
As usual I didn’t stick to a recipe doing this jam but I found a great recipe in a blog. I did use the same ingredients in it but I went with my own quantities. I personally don’t like my jam to be too sweet so I used 2:1 fruit to sugar, and for the health part i also used brown sugar which did give it extra fragrance.
Strawberry-Rose Jam from Dans la cuisine food blog
- 2 quart baskets very ripe, fragrant strawberries
- 4 c. sugar
- 1 T. fresh lemon juice
- Petals from 2-3 organically grown, very perfumed roses
Makes enough to fill 4-6 half-pint jars, depending on the pectin content of your fruit and how long you need to cook it to reach the jelling point.
Hull the strawberries and cut them in half, dropping them into a conserve-making pot (which is very wide and relatively shallow) or other large casserole. Use a pot with the largest surface area possible. Toss with the sugar and put over medium-high heat, bringing to a boil and stirring frequently to prevent scorching. At the boil, reduce heat to medium.
Meanwhile, put a saucer in the freezer for testing the doneness of your jam, and put your clean jam jars upside down in a large pot of water. Put this on to boil to sterilize the jars. If your water is hard, add a dash of vinegar to the water to prevent unsightly mineral deposit on the jars. Bunch the petals of each rose together in your left hand, and cut off the base of the petals as you cut them from the calyx. The bases of the petals have a bitter taste, and you don’t want to include them in your jam.
Skim the foam from your jam as it cooks. When it seems slightly thickened, start testing it for doneness by placing a drop on the cold saucer and returning it to the freezer for a minute. Remove it and touch the jam drop. If it wrinkles slightly when you touch it, and clings in a sort of thread as you draw your fingertip away from it, it has reached the jell point. Reduce the heat to low. Stir in the lemon juice and rose petals. As soon as it returns to a gentle boil, reduce the heat to a barest simmer. Fill your hot sterile jars with the hot jam, leaving 1/4″ headroom if you are sealing them immediately. screw the lids on and cool at room temperature before storing.