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Strawberry Lemon Rosemary Quick Stovetop Jam
Home-prepared jams and jellies may conjure thoughts of steamy, day-long canning sessions, but this bright and herbal spread can be prepared in around 30 minutes. 


  • 1 quart ripe strawberries, hulled and sliced
  • 1 cup cane sugar
  • Zest of one lemon
  • Juice of ½ lemon
  • 2 sprigs fresh rosemary


  1. In a large mixing bowl, combine strawberries and sugar. Cover and let macerate for 30 minutes to an hour.
  2. Prepare 2 pint jars by washing in hot, soapy water, rinsing well, then placing in a 250° F oven on a sheet pan to sterilize while jam cooks.
  3. Transfer sugar and berries to a large saucepan. Add lemon zest, juice, and whole rosemary sprigs, and bring to a low to medium boil over medium-high heat, stirring frequently. Using the back of a wooden spoon, mash strawberries slightly as they begin to break down in the boil.
  4. Allow jam to continue its steady medium boil, watching closely, until spread begins to thicken. Remove from heat. Fish out rosemary sprigs and discard. Ladle into sterilized jars, wipe jar threads clean, and seal with lids. Keep refrigerated and consume within 2 weeks—if it lasts that long.

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