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Tuesday, July 2, 2013

Jammin', jammin' (hope you like jammin' too)

Photo and text by KARA DICAMILLO from

Strawberry season is one of my favorites. Not only does it mean that summer has started, but there is not much else like the taste of fresh strawberries. I eat them on my cereal, salads, and ice cream. They are one fruit that I just can’t get enough of, not to mention they are possibly one of the best finger foods!

My strawberry plants are booming this year (thanks to some critters not finding them just yet) and I’m harvesting them daily. 

With 4th of July and summer parties approaching, this jam makes the perfect hostess gift. It’s simple and, of course, it looks pretty. I used just a little bit of sugar to sweeten it because fresh, local strawberries are just so perfectly sweet. You just can’t compare them to those purchased in the grocery store. I hope you enjoy this as much as I did!

Strawberry Jam

Makes about 1 cup

2 cups of strawberries (about 1 pint), rinsed, hulled, and quartered (smaller strawberries can stay intact)
One quarter cup of sugar
2 teaspoons of orange-flavored liqueur, such as Grand Marnier
One quarter of a teaspoon of rosemary, minced

In a deep saucepan or Dutch oven, combine the strawberries, sugar, and liqueur over medium heat. Bring the mixture to a boil and continue to cook for about 15 minutes, stirring occasionally, until the sauce has thickened and a candy thermometer reads 220 degrees. Stir in the rosemary and cook for one more minute and then pour into a canning jar. Allow it to cool before placing it in the refrigerator. Use within 10 days, or follow the proper guidelines for canning.