Over the holidays, my sister-in-law put me to work making a round of cranberry rose cocktails for the family. I happen to love anything floral (see Ladurée Violet Tea and Martha’s Honey Lavender Ice Cream), so with our ever favorite holiday approaching (she said with sarcasm), I thought it perfect timing to experiment more with February’s signature scent…the rose. While I may have run all over town tracking down Elixir of Damascan Rose and liquid pectin, the outcome was well worth the hassle. Nothing says “I love you” like something made from the heart.
Minted Raspberry & Rose Jam
2 cups fresh or frozen & thawed raspberries
1 cup Elixir of Damascan Rose—This is a non-alcoholic natural floral infusion found in a good liquor store like Barkeeper in Silverlake. You can also boil rose petals with sugar and water, but you’ll have to play around with the amount. Also note, bottled Rose Water will probably not be potent enough to work for this.
2 sprigs of fresh mint
zest from 1 lemon
1 tsp vanilla extract
1 pouch liquid pectin
Directions: Bring the Elixir of Damascan Rose, the raspberries, the lemon zest and vanilla extract to a boil. Let simmer over low heat for about 10-15 minutes until the raspberries cook down. Add the mint and let simmer another 10 minutes. Remove the mint. Add the pouch of liquid pectin and bring to a rolling boil while constantly stirring. Stir constantly for one minute. Remove from heat and immediately pour into sterilized jars (this made 2 small jars as pictured). Let cool and refrigerate.
*This is so delicious you can eat it with a spoon out of the jar, but I recommend putting it over vanilla bean ice cream or serve along side something rich and decadent like a molten chocolate cake.