Strawberry Rosemary Jam: Super easy strawberry jam with hints of rosemary. Irresistible !
The strawberries fragrance has attracted me on Saturday morning while I did some shopping at the street market. Intense red color and knowing it is a heirloom variety has made me buy several packages. After we had our share for breakfast, I decided to boil the rest with a little, little bit of rosemary needles to have the red dressed beauty in the pantry. Again, I did not overload the fruits with sugar since rosemary gives a very special shade to lovely strawberries. Too much sugar would take over the delicacy.
My grandmother always told me not to use the second class fruits for canning so I really use fresh and healthy ones. After rinsing it with cold water, if necessary, cut it to small slices or cubes, add sugar and leave it to rest for one hour. To make the things simple, I combine fruits with sugar in a pot that I shall use for cooking. Instead of citric acid, you can always use lemon juice.
When asked how many jars it takes, it is difficult for me to answer since I use small ones of different sizes and shapes. Me and my family like it that way so I apologize for not being precise with that one.
- 4 cups strawberries, fresh, cut to slices
- 4 cups sugar
- 1,5 Tbsp citric acid
- 2 Tbsp sugar mixed with 3 Tbsp pectin
- 10 – 12 rosemary needles
- Rinse and cut the strawberries.
- Add sugar and leave it to rest for one hour.
- Prepare clean glass jars.
- On a medium heat, in a pot, cook the mixture for 10 minutes.
- Add citric acid or lemon juice and sugar mixed with pectin.
- Cook for another 10 minutes.
- If any foam appears, take it away with a spoon.
- Pour the jam into the glass jars and close them.
- Let the jars cool before stored to a cool, dry and dark place.