RHUBY Recipe: Berry Rose Jam
Our resident chef and mixologist, The Reverend Michael Alan, has created this delicious RHUBY recipe to ease the pain on New Years Day. Start the new year off on a sweet note with RHUBY Berry Rose Jam.
Ingredients
1 pound Berries (frozen work great, we used an assortment of Raspberries, Strawberries and Blueberries)
1 Cup Sugar
Juice and Zest of 2 Meyer Lemons
1/4 teaspoon Salt
2 Tablespoons RHUBY
2-3 dashes Rose Water
Preparation
In a medium sized sauce pan, over medium high heat add berries, sugar, lemon juice, zest and salt.
Bring to a boil, stirring occasionally so nothing burns.
Cook for about 20-30 minutes until the mixture coats the back of a spoon nice and thick.
Remove from the heat, add the RHUBY and rose water, stirring to combine.
Allow to cool slightly (it will be very hot)- serve warm over buttered biscuits, french toast or flapjacks.
Leftover jam can be refrigerated for up to 10 days.
