Photo by Lori Rice
The rosemary in this jam recipe provides an aromatic note that’s barely noticeable to the taste buds. It’s delicious on biscuits or on crackers paired with a pungent cheese, such as gorgonzola or brie.
Yield: 4½ pints
- 3 pounds strawberries, hulled and chopped
- 2 cups sugar, divided
- 1 T. fresh rosemary leaves
- 3 T. lemon juice
Place strawberries in heavy-bottomed 8-quart pot. In small food processor, combine 1 cup sugar and rosemary leaves. Pulse until rosemary is finely chopped and distributed throughout sugar.
Add rosemary sugar, remaining 1 cup sugar and lemon juice to strawberries. Bring to boil, stirring often. Cook at low boil for about 20 minutes, or until jam has thickened. Use large spoon to remove any foam that surfaces as it cooks.
Test jam by placing 1/2 teaspoon on cold plate. Put plate in freezer for about 90 seconds. If jam has thickened to spreadable consistency on plate when you remove it from freezer, it is ready to can.
Ladle hot jam into sterilized pint or half-pint jars, leaving 1/4-inch headspace. Wipe rims with clean, damp rag and top with new lids and bands. Process in boiling water bath for 10 minutes. Remove, checking for seal after 1 hour.
Let jars sit 12 hours before labeling and storing.