Sensual rosewater adds an exotic nuance to this raspberry and rhubarb jam. Gorgeous served in small, sweet pastry baked tarts and accompanied with softly whipped cream.

Ingredients

• 1 kilogram raspberries, fresh or frozen
• 250 grams rhubarb, trimmed and finely sliced
• 3 tablespoons lemon juice
• 1.25 kilograms sugar
• 2 tablespoons rosewater

Method

1. Put the raspberries, rhubarb and lemon juice into a large stock pot or jam pan and bring slowly to the boil.
2. Once the fruit is boiling, lower the heat and cook for 5 minutes or until the rhubarb is soft.
3. Gradually stir in the sugar and continue to stir until the sugar has dissolved. Bring to the boil, stir only occasionally and boil for 7-10 minutes or until jam gives a set.
4. Remove from the heat. Using a wide flat spoon, skim off any scum that has collected around the edges. Allow the jam to sit for 10 minutes then stir in the rosewater.
5. Bottle the jam while it is still very hot into hot, dry, sterilised jars. Seal with cellophone jam covers while hot, or if covering with lids, seal when cold.