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Categories: Desserts, Sauces and condiments

Rose geranium-scented berry jam

Rose geranium-scented berry jam
Glenn Koenig / Los Angeles Times

Brighter, lighter, less sweet and a little less “grandma” than true rose, the smell of rose geranium is like old rose blended with a touch of citrus, spice, green herbs and a tiny hint of resin. This heady blend happens ... Read more

Total time: 40 minutes | Makes about 3 cups
  • 2 cups sugar
  • 1/3 cup finely chopped rose geranium leaves
  • 2 16-ounce bags frozen mixed berries (raspberries, blackberries, strawberries, blueberries), thawed with juices
  • 1 tablespoon freshly squeezed lemon or lime juice

Step 1In a heavy saucepan, combine the sugar and leaves, rubbing the leaves with the sugar until the leaves are softened and have released their oils. Add the berries, and any berry juice, to the saucepan. Simmer the mixture over medium-low heat, stirring frequently, until the berries are thickened to jam and reduced to 3 generous cups, about 25 minutes. Stir in the lemon juice. Transfer to jars and cool completely. Seal and refrigerate. The jam will keep, covered and refrigerated, up to 1 month.

Each tablespoon:
Calories 41; Protein 0; Carbohydrates 11 grams; Fiber 1 gram; Fat 0; Cholesterol 0; Sugar 10 grams; Sodium 0
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