Strawberry Jam with Rosemary
A rich jam with an intense berry flavor.
Prep Time:
20 Minutes
Cook Time:
Approximately 2 hours
Yield
6 8-ounce jars
Ingredients
4# Fresh Strawberries, hulled
2# 6 oz Sugar, white cane
6 oz Lemon Juice
3 - 4 Sprigs Rosemary
2 oz Sweet Marsala Wine
Preparation
In a large glass container (or zip lock bag) combine strawberries, sugar, lemon juice and Marsala. Allow to macerate in refrigerator 24 - 48 hours.
Place 5 metal teaspoons in freezer for testing later.
Add the strawberry mixture to a maslin or copper pan over medium-high heat and cook, stirring constantly. Once the mixture begins to foam around the edges, turn the heat to high, stirring constantly. Boil for 20 - 30 minutes, making sure to stir the bottom to avoid scorching. Continue to cook until the foam disappears and the mixture begins to deepen in color and becomes glossy - about 25 minutes.
Remove from heat and skim any foam from edges. Do not stir.
To test, take a spoon from the freezer and put a small amount of mixture on the spoon. Return to freezer for 5 minutes. Remove the spoon and tilt. If the runs thickly, and leaves a thick trace, it is finished. If the jam runs thinly and easily, it is not finished; put the mixture back on stove, on high, and continue to cook for 5 10 minutes, then try again.
Once the jam is finished, skim foam. Add the rosemary sprigs and allow to steep for 10 minutes. Remove sprigs and pour into prepared glass jam jars. Process according to manufacturer's instructions.
