Litchi and rose jam is a delightful flavour combination – sweet, light and refreshing! The jam-making process might sound intimidating, but it’s actually very easy and just takes time. This jam is delicious served with Camembert or Gorgonzola on crusty bread. This will keep for up to 3 weeks in the fridge.
Litchi and rose jam
- 2kg litchis, peeled and pitted
- 120g castor sugar
- 20ml (4 tsp) rose water
- handful pesticide-free pink rose petals
Place the litchis and castor sugar in a large pot over low heat and allow to simmer, stirring occasionally to avoid burning, 3 hours.
Remove from heat and allow to cool completely. Stir in the rose water and petals until well combined. Pour into sterilised jars.