If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.
Recipe information
Yield
Makes 2 pints
Ingredients
2
1½
1
¼
Special Equipment:
Preparation
Step 1
Toss raspberries and sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20–30 minutes.
Step 2
Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30–40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn’t fill in. Remove from heat and stir in lemon juice and rose water. Divide between jars, cover, and chill.
Step 3
Do Ahead: Jam can be made 2 months ahead. Keep chilled.