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Small-Batch Strawberry-Rose Jam

Small-Batch Strawberry-Rose Jam

As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.

Sunset APRIL 2013

  • Yield: Makes 4 cups (serving size: 2 tbsp.)
  • Total:2 Hours, 30 Minutes


  • 3 1/2 pounds strawberries, washed, hulled, and halved
  • 2 3/4 cups sugar
  • 1/2 teaspoon kosher salt
  • 1 lemon, quartered
  • 2 to 2 1/2 tsp. rose water


1. Mix all ingredients except rose water in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours. Stir in rose water.

2. Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 2%
  • Protein: 0.4g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 21g
  • Fiber: 1.1g
  • Sodium: 24mg
  • Cholesterol: 0.0mg

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Small-Batch Strawberry-Rose Jam recipe