Raspberry (Framboise) Rose Jam

Framboise Rose Jam & Rose Water

Photo by Sam Leonard

Raspberry (Framboise) Rose Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Sam Leonard, who created this recipe, says: “A wonderful fragrant jam combination.” He used Nielsen-Massey Rose Water, but it isn’t essential to use that brand. Thanks for sharing, Sam.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Raspberry (Framboise) Rose Jam Ingredients

8 cups whole raspberries, mashed to yield 4 cups
2 teaspoons calcium water
½ teaspoon rose water
1 cup sugar
2 teaspoons Pomona’s pectin powder

Raspberry (Framboise) Rose Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Rinse raspberries and mash. Measure mashed raspberries into sauce pan.

3. Add calcium water and rose water, and mix well.

4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

You may also like Raspberry-Habanero Jam, Kiwi-Raspberry-Lime Jamor Seedless Raspberry-Honey-Vanilla Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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6 thoughts on “Raspberry (Framboise) Rose Jam

    • Hello Monica,

      You certainly can, we would recommend adding about 2 tbsp to your jam mixture. Happy jamming!

  1. Is rose water absolutely necessary? What is its function? Also, why do you process the filled jars, since everything is boiling hot? Is it necessary for “setting” the jam, i.e. thickening it?
    Thank you.

    • Hello Inge,
      Thanks so much for choosing Pomona’s Pectin. The rose water can be omitted from the recipe if you wish, it is not necessary. According to the FDA and the USDA, water bath canning is safest practice for preserving jams and jellies.


    • Hello Michelle,

      Thanks so much for choosing Pomona’s Pectin! You would use half of the amount called for. Since the recipe calls for 1 cup of sugar, you will use 1/2 cup of honey.

      Happy jamming!


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