The strawberry season seems so short here in the UK & so capturing some of the fresh sweetness of the strawberries in Jam for the rest of the year, not only ensures that I know exactly what has gone into my Jam, but also the fact that I can have a reminder of summer all year long.
Luckily for me my sons school is close to a farm & today he came home with two huge punnets of strawberries for me to make jam with.Jars and jars of the sweet spread are covering the surfaces in the kitchen, ready for gifts, school fetes & of course for family and friends to enjoy.
Try this recipe, the rosemary adds a subtle yet delicious flavour leaving everyone thinking 'mmmm what is that?'
Ingredients
- 4 pints fresh strawberries, washed, cored and quartered
- 1/2 cup sugar
- Pinch salt
- Pinch black pepper
- 2 lemons, juiced
- 1 teaspoon freshly chopped rosemary leaves
Directions
In a large saucepan with high sides, add all ingredients and stir to combine.
Bring up to a boil and lower heat to a simmer until thick and spoon able, about 30 minutes.
Transfer preserves to a bowl and let cool to room temperature to eat straight away or put into sterilised jars and seal whilst hot before storing in the fridge & giving as gifts!
Serve with toasted bread or baked goods or delicious dropped on natural Greek yoghurt.
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