This year I decided to change up the strawberry jam recipe again by adding rosemary instead of cinnamon. To offset the flavor of the herb and increase the sweetness I added balsamic vinegar. The result turned out very good, with the fresh spice of the rosemary complemented by the sweet strawberries. As always, use the freshest and ripest fruit for any jam. For canning instruction go here.
Strawberry Jam with Rosemary
- 9 cups strawberries chopped into small dice
- 4 cups sugar
- 2 tbsp minced fresh rosemary
- 1/2 cup balsamic vinegar
Mix all ingredients together in a large stock pot and bring to a boil over medium heat. Cook jam down until reduced by half, about 30 minutes. Makes enough jam for 4-5 12 oz containers.