Ingredients

500g

frozen raspberries

1 tbsp

rose water

300g

jam sugar

"Level up your raspberry jam game with my delicious raspberry-rose jam, perfect with scones and Steenbergs Rose and Bergamot Black Tea."

Thanks to Nikibakes for the tasty inspiration!

Method

Tip half the raspberries into a large saucepan, or preserving pan, and crush the berries with a fork. Add the remaining raspberries and sugar.
Put the pan over a low heat and slowly dissolve the sugar, stirring continuously (this will take about 25 minutes). Once the sugar has dissolved, bring the mixture up to the boil and bubble it for 7 minutes.
Remove from the heat and stir well. Return to the stove and cook on high heat or 5 to 7 minutes. Add the rosewater, then carefully pour the jam into sterilised jars. When completely cool, store the jam in the fridge and use within a month. Enjoy!