Strawberry Rose Artisan Jam is an exquisite fusion of vibrant strawberries and delicate rose petals, creating a burst of summer flavor to be enjoyed year round. This recipe embraces a gentle French technique to fruit processing, investing a bit more time for an outcome that is undeniably worth the extra effort. Once you explore this technique, a whole new dimension of crafting artisan jams and jellies will unfold before you. With this recipe you’ll end up with larger pieces of strawberries, opposed to a pureed jam.
The inclusion of rose petals introduces a subtle complexity to the strawberry jam, leaving taste buds intrigued without an overtly floral essence. Harvesting petals from plants untouched by chemicals or treatments is essential!
Inspired by the thoughtful yet simple techniques of Christine Ferber’s French recipe book, “Mes Confitures,” this recipe employs a method called maceration. This process draws out the berries’ juices to create a rich syrup, which is then boiled down to achieve the desired thick set for a jam. This method ensures that the strawberries to retain their shape and brightness which is quite unique in a strawberry type of jam.
Christine Ferber ‘The Fairy Godmother of Jams’ influence has been instrumental in shaping our approach to artisan jams and jellies, creating products that taste luxurious and special. To get yourself a copy of “Mes Confitures” find it here!
Strawberry Rose Artisan Jam Recipe
Serves: makes aprox 32 oz (4 x 8oz / half-pint jars)
8 cups fresh strawberries (4 lbs)
4 cups sugar
Juice of one lemon
1 heaping cup of fresh rose petals
- Rinse the strawberries quickly under cold water and dry with a kitchen towel. Hull the strawberries, cutting larger ones in halves while leaving smaller ones whole.
- Combine strawberries, sugar, and lemon juice in a glass or porcelain bowl. Cover with parchment paper and refrigerate overnight to ‘macerate’.
- Transfer the strawberry mixture to a large saucepan, bringing it just to a simmer. Return the mixture to the bowl, cover with parchment paper, and refrigerate overnight again.
- On the third day, place a saucer in the freezer. Wash and prepare your canning jars and lids and tools.
- Pour the mixture through a sieve, into a pot, reserving the strawberry chunks for the time being.
- Bring the syrup to a boil, letting it simmer for ten minutes. Skim the syrup, removing any foam with a spoon. Adding a small pat of butter can help reduce the foam!
- Add strawberries and rose petals to the syrup, bringing it to a boil and allow to simmer for 5 minutes, stirring frequently.
- Retrieve the saucer from the freezer and put a drop of jam on it. Tilt the saucer to check if the jam is set. If not, cook for a few more minutes, test and repeat the process until reaching the desired consistency is reached.
- Quickly skim foam from the jam, then ladle into jars, leaving 1/4″ of head space. Wipe the jar rims carefully, close the lids, and follow the correct canning process for sterilized or non-sterilized jars (water or steam can for 5 minutes with sterilized jars, 10 minutes with non-sterilized jars).