A header shot of raspberry rose jam.

My Favorite Raspberry Rose Jam

Earlier this year, my favorite artisan jam fell from grace. Not only did it fall from grace, but it landed in a big moldy bucket. (I’m still not over the Sqirl jam mold scandal, in case that wasn’t clear.) After mourning the loss of my sweet, sweet Sqirl jam, I decided that the only way to mend the hole in my heart was to fill it with homemade jam. First I made a lovely vanilla fig jam. But while that was great, I live for variety. And raspberries. So next I made a raspberry rose jam. And if I’m being honest, it might be my new favorite.

This jam was technically crafted to be the filling in some linzer cookies. But since its possibilities are endless, I decided to give it its own blog post. I currently have one additional recipe in mind for it, but I’ll probably end up with about 6000 more, so you’re gonna want to go ahead and make it. I’ll be dropping the full linzer recipe on Monday, but in the meantime, feel free to use this stuff for anything you’d normally use jam for! Gin and jam, toast, bagels, PB&J are all solid options. Ok, I’ll shut up now. I mean come on, I don’t need to tell you how to use jam.

A close up of raspberry rose jam

Raspberry Rose Jam

Keyword fig jam, fruit preserves, raspberry, raspberry rose, raspberry rose jam


  • 1 lb Raspberries (about 4 cups)
  • 1 tbsp Lemon juice
  • 1 tsp Rosewater
  • 1 cup Sugar


  • Place a few spoons in the freezer.
  • Combine the raspberries, lemon juice, rosewater and sugar in a medium pot over medium heat and bring to a boil, stirring frequently to help break up the berries.
  • Once the mixture hits a boil, reduce the heat to medium low and let it simmer for 15-20 minutes, again stirring frequently.
  • The mixture should thicken as it cooks. Once it's feeling nice and thick, pull out one of your freezer spoons. Pour a small drop onto the spoon and run your finger through it. If your finger leaves a track in the jam, it's done. If the jam runs into the trail your finger made, keep cooking a bit longer and then try again.
  • Remove from heat and pour into a clean jar or glass container to cool before adding the lid and storing in the fridge.

As is the case with most jams, this’ll hold up in the fridge for a few weeks! I for one definitely won’t have it for that long, though. I’m snacking on this stuff every chance I get. It’s seriously so good.

If you make it, please let me know in the comments or on Instagram! I always love hearing from you and seeing your pictures!

1 thought on “My Favorite Raspberry Rose Jam”

  1. Pingback: Cardamom Linzer Cookies with Raspberry Rose Jam - Leisure Fan Club

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