Strawberry & Rose Water Jam by Nielsen-Massey

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  • Dietary Needs

    • Egg free
    • Gluten free
    • Vegetarian
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This home-made Strawberry & Rose Water Jam is straightforward to make and tastes delicious with a hint of rose. It makes a delicious change to the classic strawberry jam.


  1. Place the strawberries in a bowl and pour over the lemon juice. Set to one side for about 1 hour.

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    • 800g Strawberries (hulled and quartered)
    • 1 Lemon (juice only)
  2. Sterilise four jam jars.

  3. Place the strawberries in a large preserving pan with the sugar, cook on a low heat until the sugar has dissolved, stirring occasionally. This should take about 10-15 minutes.

    • 800g Jam Sugar (we like Silver Spoon)
  4. Increase the heat to bring the jam to a rapid, rolling boil. Boil for 4 minutes to reach setting point. Stir occasionally to make sure the jam hasn't stuck to the base of the pan.

  5. Remove from the heat and stir in the rose water. Taste (carefully!) and add more if desired. Leave to cool for about 10 minutes, and using a teaspoon carefully scrape off any scum that has formed.

    • 1 tsp Rose Water (We like Nielsen Massey)
  6. Carefully pour the jam into the sterilised jars, top with a waxed disc and place the lid loosely on top. Leave to cool for 10 minutes, then tighten the lids.

  7. The jam will keep for about 1 year at room temperature, refrigerate once opened.


    If you love this recipe, why not try our Prosecco and Raspberry Jam recipe?

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