Strawberry, Honey & Rosemary Jam
- 1 quart (580 grams) strawberries, hulled & chopped
- 125 grams creamy, churned honey
- ¼ cup sugar
- 2-inch piece of lemon rind (with the white pith intact)
- Peels from 1 granny smith apple
- 3-inch piece of fresh rosemary
- Two hours before setting out to make the jam, place a small dish in the freezer.
- Add the strawberries, honey, sugar, lemon rind, apple, and rosemary peels to a deep pot. Give everything a good stir to combine, then mash the berries a bit further with the back of a fork or a potato masher works well, too.
- Bring the mixture to a rolling boil, over high heat. Use a spoon to skim the foam from the top. Don’t skip this step, or you’ll end up with a cloudy jam. After a few minutes, the foam will mostly subside.
- Reduce the heat to a vigorous simmer (with bubbles constantly popping to the surface). Let the jam continue to cook until reduced by half, stirring attentively, and thickened enough that it slightly coats the back of a wooden spoon, 15 to 20 minutes. At this point, you can start testing your jam for doneness. Remove the dish from the freezer, and drizzle a small amount on the plate. Tilt the plate sideways, and if it holds in place without being too runny, then it’s ready. The consistency will still be thin. Don’t worry it will thicken, and set up further as it cools. Remove, and discard, the apple peels and lemon rind.
- Spoon the hot jam into sterilized jars. Process in a hot water bath for 10 minutes, if storing long term. Alternately, you can let the jars cool completely, and store the jam in the fridge for up to 1 month.