I used some beautiful in season raspberries and some rose water that was given to me by Nielsen-Massey.
I have served it on scones and as an additional flavor element to plated desserts. Here is the recipe:
RASPBERRY ROSE JAM
1100g Fresh Raspberries or IQF Raspberries
2g Sea Salt
20g Apple Pectin (Patisfrance)
1 Bourbon Vanilla Bean (seeds scraped out)
10g Rose Water
Combine raspberries, 900g sugar, sea salt and vanilla bean seeds and pod in a heavy duty saucepan and let set out covered over night.
The next day bring the mixture to a boil.
Mix 100g sugar and pectin together. Add to boiling mixture and stir to incorporate.
Add rose water and stir. Continue to boil for 3 more minutes.
Remove from heat and let cool to room temperature.
Put the cooled mixture in a storage container and keep it refrigerated.
Since it is not canned you should use it within a couple of weeks.