#artisanaljam

This delicious apricot jam is a healthier alternative to traditional jams, as it's sweetened with pure maple syrup and flavored with the exotic touch of Damascena rose petals. Perfect for spreading on toast, scones, or using in various recipes.

Ingredients: 2 pounds fresh apricots, pitted and chopped. 1/2 cup pure maple syrup. 2 tablespoons Damascena rose petals, dried. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1/4 teaspoon sea salt.

Instructions: In a large saucepan, combine the chopped apricots, pure maple syrup, and Damascena rose petals. Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking and burning. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the apricots are soft and the mixture thickens. Stir in the lemon juice, vanilla extract, and sea salt. Continue to simmer for an additional 5-10 minutes, allowing the flavors to meld. Remove the saucepan from heat and let the jam cool slightly. Transfer the jam to sterilized jars, seal them tightly, and let them cool to room temperature. Refrigerate the jam for at least 2 hours before using to allow it to set. Enjoy your homemade refined sugar-free apricot jam with a delightful hint of Damascena rose and maple syrup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Savor the deliciousness of homemade raspberry strawberry honey jam that is both sweet and tangy. This delicious jam is great as a spread on toast or biscuits or as a garnish for sweets.

Ingredients: 2 cups fresh raspberries. 2 cups fresh strawberries, hulled and sliced. 1 cup honey. 1/4 cup lemon juice. 1/4 cup water. 1 packet 1.75 oz fruit pectin.

Instructions: In a large saucepan, combine raspberries, strawberries, honey, lemon juice, and water. Mash the berries with a potato masher to release their juices. Stir in the fruit pectin and bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, let it cook for 1-2 minutes while continuing to stir. Remove from heat and let the jam cool for a few minutes, skimming off any foam that forms on the surface. Pour the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Seal the jars with lids and rings, then process them in a boiling water bath for 10 minutes to seal properly. Allow the jars to cool, and store them in a cool, dark place. Refrigerate after opening.

Prep Time: 20 minutes

Cook Time: 15 minutes