Strawberry jam with rosemary

strawberry_rosemary_feat

It’s that time of the year when my kitchen starts to smell with strawberry and sugar. Few years ago I started making homemade jams and I fell in love. Infusing them with herbs and flowers, adding rums, spices, chocolate, the possibilities were endless. They make such personal gifts and people seem to love them when given. Today I’ll share the recipe for my favourite jam of all time, each year I make at least 30 jars of it, because nooone ever has enough of it. It goes well with yogurt, cheese, both white ricotta type and strong ones like Manchego. Gaba and her friends love it on pancakes, I love it spread on my croissant or scones… well you get the idea 😉
First time I made a rosemary jam was a recipe from The Blue Chair Jam Cookbook the jam book I raved about so many times you must know it’s my favourite. It was so surprising, the second taste is so rosemarish 😉 and gives it such a nice twist. Must try!

IMG_4098

IMG_4115

IMG_9286

RECIPE – STRAWBERRY JAM WITH ROSEMARY AND MUSCAT

1 kg hulled strawberries
800g caster sugar
juice from two lemons
3 6cm springs of rosemary, washed and patted dry
50ml muscat wine

Day 1: Wash and hull strawberries. In a bowl(glass is perfect) add sugar and lemon juice over them, cover with cling wrap and leave in the fridge overnight to macerate.

Day 2: Put few tablespoons and a little plate in the freezer.Wash jars and lids and put in an oven for 30-40 minutes in 130 degrees C to sterilise. In a stainless steel or copper pan heat the strawberry/sugar/lemon mixture. Boil(it will bubble so beware) for 30 minutes on medium heat, skimming foam and stirring so nothing sticks to the pan. After 30 minutes start testing if it's done. Take a spoon from the freezer and add a teaspoon of jam on it. It has to have a room temperature to see if it's done, if it's still hot, put in a freezer. Tilt the spoon to see of the jam isn't runny. If it is, cook the jam for few more minutes. When it's done turn of the heat, add muscat, skim any foam if it's there and add rosemary sprigs. Let steep for 10 minutes. Take jars off the oven. Pour jam into the jars. I leave them with lids down under a blanket until next morning, then check if they sealed. They store well in my pantry sometimes for longer than 2 years, but it's said they best before is one year.

IMG_9283

IMG_9297

IMG_6406

4 Comments

  • Hello!

    I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

    This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It’s a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit:
    http://tastyquery.com

    TastyQuery.com is an English version of our main website called “Mikser Kulinarny”, founded in Poland. “Mikser Kulinarny” has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don’t hesitate to contact us.

    Best regards
    Agnieszka

Leave a Reply

Your email address will not be published. Required fields are marked *