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There’s no question about it — we’re obsessed with rosé, sipped solo or splashed in a cocktail. That’s why we thought, “Why not include it in a jam recipe?” Slather this fragrant raspberry jam on toast, stir it into oatmeal, sandwich it between linzer cookies, or top it on some seasonal thumbprint cookies. Talk about rosé all day…

Raspberry Rosé Jam

(Makes 5 cups)

Recipe Notes: If you are vegetarian, try subbing the gelatin out with an equal amount of agar-agar, a seaweed-based gelling product. Or use a packet of Simply Delish Unflavored Jel. We haven’t tested either method, but the aim is to set the jelly completely. Once out of the fridge, you can stir it around with a spoon to make it more spreadable.


  • 4 cups frozen raspberries
  • 1 cup granulated sugar
  • 2 tablespoons rosé wine
  • 1 envelope flavorless gelatin
  • 1/8 teaspoon butter (to keep bubbles down)


1. In large saucepan, combine all ingredients (except butter). Bring to a boil over high heat, stirring constantly.

2. Once the mixture has reached a boil, add the butter. Stir constantly until the mixture has thickened, or 1-3 minutes.

3. Remove the jam from the pan, and place inside a glass jar and seal.

4. Allow jam to rest in a dark room, avoiding direct sunlight for 6 hours, and then refrigerate overnight to let it set.

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(Recipe via Ashley McNeal/Brit + Co; photos via Brittany Griffin/Brit + Co)

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