Strawberry and Rose Geranium Jam
Easy-to-make Strawberry and Rose Geranium Jam has all the fruity loveliness of strawberries but with a floral boost provided by the addition of Rose Geranium leaves. This recipe is based on one in Sarah Raven’s Food for Friends and Family which is one of my favourite cookery books. It is really easy to make and is fantastic on crusty bread or as an ingredient in cakes and puddings. If you don’t have access to Rose Geraniums, you can add a little rosewater to the jam to add a floral accent.
I grow strawberries in my garden but they are not yet ready for picking. Therefore, as it is half-term this week, I took two of my adolescent children with me to Primrose Vale Pick-Your-Own farm which is about a half hour drive from where I live. My two gaming-addicted companions were somewhat reluctant at the prospect of this outing but actually enjoyed it a lot (and picked more strawberries than they ate!). It is a good spot for a family outing, with a playground for younger children, an excellent farm shop and a cafe serving drinks and snacks and wonderful, locally-produced Winstones ice-cream.
About Rose Geraniums
There are a number of scented varieties of Rose Geranium (which are actually technically pelargoniums) and all have leaves that smell of rose – I think they actually smell a bit like Turkish Delight! I have two varieties – Angels Perfume and Attar of Roses – which I bought from Herbal Haven which is a specialist herb nursery.
Rose Geranium leaves can be used in lots of puddings and desserts to add a subtle rose flavour. I think this is a better way than using rose-petals as you only need a few leaves whereas you need loads of petals (and, really, who wants to destroy their roses?).
Heavy pan and a large sterilised jam jar (There are various ways of sterilising jars. I think the easiest is to wash in soapy water and then put in an oven at 120 C for 15 minutes)Print
A beautiful summer jam, perfect to make when strawberries are in season in June or July, which has the added twist of a hint of rose.
- 500 g fresh strawberries
- 500 g jam sugar (caster sugar with added pectin)
- Juice of 1 lemon
- 4 Rose Geranium leaves (or a teaspoon of rosewater)
- Wash the strawberries and hull them (remove the green leafy bit).
- Put the strawberries into your pan together with the lemon juice and the Rose Geranium leaves. If you do not have access to a Rose Geranium plant, you can add a teaspoon of rosewater if you want your jam to have a floral accent. Otherwise you can make it without either – it will still taste really good!
- Heat for around 5 minutes until the strawberries have become soft and released their juice.
- Add the jam sugar and bring to the boil. Then allow to continue boiling for 10 minutes until the setting point is reached. (You can judge the setting point by putting a saucer in your freezer before making the jam. Spoon some of the jam onto the cold saucer and leave to cool. If the surface of the jam crinkles when you push it with your finger, it is ready. If not, continue boiling and try again after a few more minutes).
- Remove from the heat and then pour into a sterilised jam jar.
You can sterilise your jam jar by washing it in soapy water and then putting it in an oven at 120 C for 15 minutes.
Keywords: strawberry jam, strawberry and rose jam, rose geranium jam
Strawberries and Rose Geranium leaves – ready for jam!