This one is not very sweet, with the natural sourness of raspberry and sophisticated flavor of rose petals. It’s a very elegant combination that will surely be remembered for a long time. It’s one of my favorites to spread on morning challah.
Toss the raspberries, sugar, and lemon juice in a large heavy pot. Let sit until the raspberries start to release their juices, about 20 minutes.
Bring the raspberry mixture to a boil, then add the butter. Cook over low heat, stirring occasionally at first and then more often as the mixture thickens (as the sugars concentrate, the preserves will be more likely