NZ Woman's Weekly

Retro recipe: Strawberry rose jam

It’s nice to send your guests away with a little memento of the day, so why not make up little jars of chutney or jam for them to take home. Here’s my favourite recipe for strawberry rose jam:

  • 500g fresh strawberries, hulled
  • 350g sugar
  • Zest and juice of half a lemon
  • 1 tbsp rosewater

1 Mash up the strawberries a little, not too much, just so there is a good mix of pulp and lumps of fruit. Stir in the remaining ingredients and heat on the stove gently until the sugar is dissolved.

2 Turn up the heat so the mixture bubbles and keep it on the boil for 10-15 minutes until it thickens. To test if it is ready, take a teaspoonful and drop it onto a plate. It should form a wrinkly skin, and when you pull your finger through the middle of the blob, it should leave a channel in the liquid, not fill up again. While still hot, pour into your sterilised jar, and seal.

Issue 1541

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Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

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