Strawberry Jam with Rose Syrup Recipe

1. Rinse the strawberries under cold running water and dry them with paper towel. 
2. Hull the strawberries, cut in half and put into a bowl with the lemon juice.
3. Put the sugar, rose syrup and water into a preserving pan. 
4. Stir and bring to the boil.
5. To avoid the edges caramelising, clean the edges of the pan with a pastry brush soaked with water.
6. Add the strawberries and lemon to the syrup. 
7. Cook until the temperature reaches 105°C. 
8. Skim to remove scum from the surface. 
9. Check the set by pouring a few drops onto a cold plate and tilting the plate. The jam should flow slowly.
10. Immediately pour jam into Le Parfait Jam Jars. Seal tightly and turn the jars upside down.

Ideas for eating this delicious jam? On a slice of bread or brioche, on pancakes or waffles, in a swiss roll... Or why not use it as a layer in a strawberry tart or as an ice cream topping? The possibilities are endless!