RASPBERRY ROSE JAM

Another recipe I got from the World Pastry Forum is this one from John Kraus from the French Pastry School.

I used some beautiful in season raspberries and some rose water that was given to me by Nielsen-Massey.

I have served it on scones and as an additional flavor element to plated desserts. Here is the recipe:

RASPBERRY ROSE JAM

1100g Fresh Raspberries or IQF Raspberries

1000g Sugar

2g Sea Salt

20g Apple Pectin (Patisfrance)

1 Bourbon Vanilla Bean (seeds scraped out)

10g Rose Water

Combine raspberries, 900g sugar, sea salt and vanilla bean seeds and pod in a heavy duty saucepan and let set out covered over night.

The next day bring the mixture to a boil.

Mix 100g sugar and pectin together. Add to boiling mixture and stir to incorporate.

Add rose water and stir. Continue to boil for 3 more minutes.

Remove from heat and let cool to room temperature.

Put the cooled mixture in a storage container and keep it refrigerated.

Since it is not canned you should use it within a couple of weeks.