Raspberry Rose Spread (Print Version)
# Ingredients:
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01 -
4½ cups white sugar
02 -
3 teaspoons rose water
03 -
4 quarts fresh raspberries
04 -
Juice from 1 lemon
05 -
⅔ cup of plain water
# Instructions:
01 -
Toss raspberries with water in a big sturdy pot. Heat it up to a boil, stirring as you go, then turn down the heat and let it cook for about 5 minutes.
02 -
Grab a big bowl and line a fine sieve with layers of damp cheesecloth. Run the raspberry mix through to let the juice collect (around 4 cups).
03 -
Wash out the pot and set up the sieve again with fresh cheesecloth. Pour the juice back through into the clean pot.
04 -
Mix in sugar, lemon juice, and rose water. Get it boiling and let it cook for 10 minutes before skimming off foam. Boil again until the jelly reaches 220°F.
05 -
Spoon the jelly into clean jars and screw the lids on securely. Keep them chilled in the fridge.
# Notes:
01 -
Don't rinse the raspberries to keep the flavor stronger.
02 -
No need for extra processing as long as it's in the fridge.
03 -
Stays good for a long time when refrigerated.