Strawberry and Rose Petal Jam
  • 1 Package of a 16-ounce package Driscoll’s Strawberries, hulled and cut into small pieces
  • 3/4 Cup granulated sugar
  • 3 Tablespoons fresh lemon juice
  • 2 Teaspoons fruit pectin
  • 3 Tablespoons edible dried rose petals
  • 1 Tsp. rose extract
Dalgona Strawberry Milk
  • 1/4 Cup strawberry and rose petal jam
  • 1 Cup heavy cream
  • 1/4 Cup confectioners’ sugar
  • 2 drops pink gel food coloring paste (or 1 drop red food coloring)
  • Ice
  • 3/4 Cup whole milk
  • Crushed edible dried rose petals
  • Crushed dehydrated strawberries
  • Driscoll’s Strawberries
Strawberry and Rose Petal Jam
  1. STERILIZE and DRY two 8-ounce jars and lids and SET ASIDE.
  2. PLACE a small plate and 2 metal spoons into freezer to chill.
  3. PLACE strawberries into a large bowl.
  4. ADD 3/4 cup sugar.
  5. ADD 3 tablespoons fresh lemon juice.
  6. ADD 2 teaspoons fruit pectin.
  7. ADD 3 tablespoons edible dried rose petals.
  8. STIR mixture until well combined.
  9. COVER strawberry mixture with plastic wrap and SET ASIDE for one hour to macerate.
  10. POUR strawberry mixture into a large saucepan.
  11. HEAT over medium heat and STIR occasionally with a heat-proof spatula.
  12. REMOVE and DISCARD excess foam as needed.
  13. HEAT until boiling then STIR constantly for three minutes until bubbles grow smaller and surface looks shiny.
  14. REMOVE from heat.
  15. ADD 1 teaspoon rose extract and STIR to combine.
  16. SCOOP 1 tablespoon jam onto both chilled spoons from freezer and PLACE onto chilled plate in freezer for three minutes.
  17. CHECK for jam readiness by TILTING spoons over chilled plate. Jam is ready if it drips slowly from spoon and is not runny. If jam is runny BOIL another 5 minutes and CHECK again for readiness.
  18. FILL each sterilized jar using a funnel and LEAVE a 3/4-inch space at top of jar.
  19. SEAL jars securely with lids.
  20. INVERT jars and ALLOW jam to cool for 2 hours.
  21. STORE jam in refrigerator until needed.
Dalgona Strawberry Milk
  1. STRAIN 1/4 cup strawberry and rose petal jam through a strainer into a medium bowl and
  2. DISCARD solids.
  3. ADD 1 cup heavy cream.
  4. ADD 1/4 cup confectioners’ sugar.
  5. ADD 2 drops pink gel food paste (or 1 drop red food coloring).
  6. WHIP, using an electric mixer, until firm peaks form. Do not over mix.
  7. FILL a glass with ice 3/4 full.
  8. ADD 3/4 cup milk.
  9. SPOON or PIPE strawberry whipped cream over milk.
  10. GARNISH with additional strawberries.
  11. SPRINKLE with crushed rose petals and crushed strawberry powder.
  12. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g