How To Make Raspberry & Rose Jam

Ingredients
- 500g raspberries (fresh or frozen)
- 250g coconut sugar 
- ½ tsp guar gum (optional)
- ½ lemon juice 
- 1 tbsp rose water 
- 1 tsp guar gum 

Method
1. Combine raspberries and sugar in a large pot and cook over a medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch). Keep cooking for around 20 minutes until most of the liquid evaporates and mixture is thickened.
2. Sprinkle the guar gum onto the mixture and stir well to blend. This step thickens up the sauce just a bit, so feel free to leave it out if you don't want it any thicker, but a good jam should be somewhat thick.
3. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through; it should leave a clear path that doesn’t fill in. Remove from heat and stir in lemon juice and rose water. Divide between jars, cover, and chill.  

Jam can be made 2 months ahead. Keep chilled.

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.