Ingredients
Method
1.In a large saucepan, combine fruit and sugar and stir over a low heat until sugar dissolves. Add vanilla pod, cinnamon sticks and rose water and bring to a boil. Boil without stirring for 4 minutes (scoop off any fluffy foam).
2.Add butter and stir in well, then ‘test for a set’ by spooning about ½ tsp of the jam onto a small plate. Drag the tip of a teaspoon through the middle – if it leaves a clear line, the jam is set. If the line closes over, boil for 1 more minute then test again.
3.Remove cinnamon and pod. Pour hot jam into hot, sterilised jars and seal to keep long-term. Or cool and store airtight in the fridge; it will keep for up to 2 weeks.
Use flattened cupcake papers tied with string as cute tags for labelling jam.
Note
