Recipe Strawberry and rosemary jam

1. Quickly pass the strawberries underwater, dry them gently and hull them. (You can keep these strawberries to make a syrup or an infusion)
2. The day before, macerate the strawberries with the sugar and lemon juice in a bowl, cover and place cool for at least 12 hours. Keep lemon seeds.
3. The next day, bring this preparation, to a boil in a jam bowl, donate to the bowl, cover and let stand in the fridge.
4. On the third day, filter the strawberries in a colander covered with a fine cheese or gauze. Set aside the strawberries and bring the syrup to the boil in the jam bowl by adding the lemon seeds in a small sachet type tea in fabric. Continue cooking over high heat to reach the temperature of 105 ° (count between 20 to 30 minutes), stir regularly to the wooden spoon.
5. Meanwhile, sterilize your jars Le Parfait : Place them in your sink, lid up and spill boiling water on it. Then use a clean cloth to put them on the worktop.
6. Add the half -candied strawberries to the bowl, once back to a boil, continue cooking with small broths by stirring gently, sprinkle with rosemary leaves and pour into the jars using a ladle and the jam funnel.
7. Turn them over for one minute and rinse them with hot water to remove all pulling.

Recipe offered by @Aliceinfood