Raspberry and Rosé Jam
How to Make Raspberry and Rosé Jam
- Bring mixture to a boil over high heat, stirring often with a wooden spoon. Once mixture reaches a full boil, add butter and reduce the heat to medium. Continue to cook and stir until jam has thickened, about 12 minutes. If you want a firmer set, return mixture to a hard boil and add pectin all at once. Continue to boil, stirring constantly, for one minute.
- Process in a boiling water bath for 10 minutes. Remove to a clean dish towel away from direct sunlight. Allow to rest for 12 hours. Check for seal. Refrigerate or reprocess any unsealed jars. Sealed jars will keep for up to one year in a cool, dark cupboard. Once opened, jam will keep for up to three weeks in the fridge.