Rose Framboise


I adore the gorgeous yellow hue of the delicate, delicious golden raspberries. One problem, they cook up a rather drab, gray-ish yellow jam. But I love the flavor so much, I had to do something about it. One day it came to me: I would tint the jam every-so-slightly pink. I use my own syrup (which I also love so much I call it, in a private moment of weakness, ode à l'amour), made with the liquid drawn from fresh strawberries (with no water added), then macerated a bit with dried hibiscus flowers to give it some acidity, and then finish with a hint of rose water I brought back from the gourmet shop Hédiard in Paris. 

The result is this complex, fragrant, and just amazingly delicious jam. It's a jam that got the biggest response from my jam club members who have tasted it, and it's become a favorite of a few chef friends as well. So, you might want to give it a try. I'm just saying. 

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