Raspberry Rose Jam Recipes

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

RASPBERRY-ROSE JAM

Steps:

• Toss 2 pounds raspberries and 1 1/2 cups sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20-30 minutes.
• Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30-40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoons rose water. Divide between jars, cover, and chill.
• Jam can be made 2 months ahead. Keep chilled.

RASPBERRY ROSE RUGELACH

Steps:

• In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
• Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
• In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
• With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
• Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
• Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
• Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
• Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
• Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

RASPBERRY JAM WITHOUT PECTIN

Steps:

• Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
• Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

RASPBERRY ROSE-FILLED DONUTS

Steps:

• For the dough: In a medium bowl, combine the milk, water, yeast and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in the bowl of stand mixer fitted with a dough hook, mix together the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup sugar. Add the eggs, vanilla and yeast mixture and mix to form a very very stiff dough. It will seem like the dry ingredients aren't all going to get incorporated, but try as best you can. Knead for a few minutes and then with the mixer on, begin gradually adding the butter, tablespoon by tablespoon. This, too, will seem like it isn't going to incorporate into the dough, but keep on mixing for 8 to 10 minutes more, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature (or in the fridge, see notes) until it has doubled in size, about 2 hours.
• Turn the dough out onto a work surface and roll it out to 1/2-inch thickness. Cut out 2 1/2-inch circles and transfer them to a baking sheet lined with parchment. When re-rolling scraps, first press them together and then allow the dough to sit for about 10 minutes before proceeding. Cover the circles with plastic wrap or a dish towel and let rise for another hour, until doubled.
• In a large heavy pot fitted with a thermometer, heat 3 to 4 inches oil to 350 degrees F. Fry the donuts in batches of 3 or 4, for 1 1/2 minutes on each side. Transfer to a wire rack to cool.
• For the filling: Meanwhile, in a small bowl, combine the jam and rosewater. Taste and adjust as desired. Fill a squeeze bottle or piping bag with the jam.
• For the glaze: Whisk together the powdered sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thicker glue; if it's too thick, add a little more milk, and if it's too thin, add a little more powdered sugar. Dip the cooled donuts into the glaze and let any excess drip off (if the glaze has a hard time sticking to the donuts, that means it's too thick and that you should add more milk). Stick the squeeze bottle straight down into the center of each donut, wiggle it around to make space and fill up with jam. Top with a sprinkle of pistachios and rose petals and enjoy!

RASPBERRY JAM CORDON ROSE

Steps:

• Wash berries if sandy and drain well. Dry on paper towels.
• Combine sugar and water in a traditional unlined copper pot or in any heavy 12-inch pot not made of stainless steel or cast iron. Bring to a boil, stirring constantly. Boil for 1 minute.
• Add enough berries to form a single layer (3 to 4 cups) and boil 1 minute. Remove with slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup.
• Reduce syrup remaining in pot to original quantity of 9 ounces and proceed with subsequent batches of berries. From time to time drain the syrup from the bowl back into the pot. Skim white foam from surface. When last batch is completed, boil syrup down again (temperature should be about 210 degrees Fahrenheit) and reserve.
• Sieve berries to remove most, but not all, seeds. There should be about 2 cups of raspberry pulp and 2/3 cup of seeds.
• Add sieved berries to syrup and simmer 10 minutes, or until reduced to 4 cups.
• Rinse 4 half-pint canning jars in boiling water. Fill with raspberry mixture and cover. Place on rack in water bath that comes 1 inch up the sides. Process for 10 minutes after water comes to a boil. Remove and allow to cool before checking seal. (The jars must be upright to force out any air and to produce a vacuum to seal them.) Jam takes about two days in the jars to thicken.