Organic Roasted Strawberry Rosemary Jam

1. 1

   Heat oven to 350u00b0F. Hull strawberries and cut in half. Place in large bowl and mash with potato masher. (You should have 3 cups of crushed berries and juice.) Stir in Sugar In The Raw Organic White. Pour into 13x9-inch (3-quart) baking dish. Place rosemary sprigs on top; press into mixture. Bake 50 minutes or until sugar is totally dissolved and mixture is thickening, stirring once or twice when mixture starts to bubble.

2. 2

   To test if mixture is thick enough, place a small ceramic plate in the freezer for 10 minutes. Spoon a small amount of jam onto the plate and tilt it. If the jam sets up as it flows down the plate, it is thick enough. If you prefer a thicker jam, return to the oven and roast 5 minutes longer. Remove and discard rosemary sprigs. Ladle hot jam into 4 clean (1/2-pint) freezer-safe jars. Wipe rims of jars and seal. Cool at room temperature for 24 hours. Store in refrigerator up to 3 weeks or in the freezer for up to a year.

* Per serving · 4 servings · Values may vary.

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