Recipe Strawberry jam with rose syrup

This royal jam recipe combines the queen of jams with the queen of flowers. The rose adds a subtle, refined flavour to the strawberry. To enjoy this beautiful lady, we recommend you find the king of tartines, or something else if you feel like it!

Confiture de fraises au sirop de rose
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Preparation time:
15-20 min
Community rating:


Number of persons: Several
  • 1 kg hulled strawberries
  • 800 g granulated sugar
  • 1 lemon
  • 200 g rose syrup
  • 250 ml water

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Rinse the strawberries quickly in clean water. Pat dry with kitchen roll. Hull and halve the strawberries and place in a bowl with the lemon juice and rose syrup.
  • Add the sugar and water to the pan. Bring the mixture to the boil.
  • Add the strawberries to the syrup. Continue cooking (at around 105°C). Remove the foam that forms on the surface with your skimmer.
  • Check that it is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run down gently.
  • Immediately pour into Le Parfait jam jars. Close them and turn them over for 1 minute, then put them upright again to cool.

Serving suggestions: Simply spread on toast or brioche, or use on crêpes, waffles or in rolled cakes. And why not use it as a base for your strawberry tarts, or as a finishing touch on your ice cream or sorbet cups! Here's a tip for connoisseurs...

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