Jersey Strawberry and Rose Petal Jam

Prepare your jars: Wash jars and lids in hot, soapy water, rinse well. Sterilize by placing them in a preheated oven at 120°C (250°F) for 20 minutes.

Combine Ingredients: In the heavy-bottomed saucepan, combine the chopped strawberries, sugar, mashed Jersey Royal potato and lemon juice. Stir well to ensure the sugar is evenly distributed.

First Boil: Place the saucepan over low heat, stirring constantly until the sugar has completely dissolved. This is important to prevent burning. Increase the heat to medium-high and bring the mixture to a rolling boil. A rolling boil is one that cannot be stirred down.

Cook to Setting Point: Continue to boil rapidly, stirring frequently to prevent sticking. Skim off any foam that rises to the surface using a metal spoon. Add the tablespoon of Jersey butter to reduce further foaming.

Test for Setting: After about 15-20 minutes, start testing for setting point. Place a teaspoonful of the jam onto one of the chilled plates. Return the plate to the freezer for 1 minute. Push the jam with your finger. If it wrinkles, it is ready. If not, continue to cook and test again every few minutes.

Add Rose Petals: Once the jam has reached setting point, remove from the heat and stir in the prepared rose petals.

Jarring the Jam: Carefully pour or ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.

Seal and Process (Optional): Place the lids on the jars and screw on the bands until fingertip tight (not too tight). If you want to ensure a longer shelf life, process the jars in a boiling water bath for 10 minutes. This is not essential if you plan to refrigerate the jam.

Cool and Store: Let the jars cool completely at room temperature. As they cool, you should hear a popping sound as the lids seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly. Store unsealed jars in the refrigerator.