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Dec 11, 2017
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RECIPES
Summer Berry & Rosemary Jam
Serves
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Photo by Julia Calleo
August 2017

Summer Berry & Rosemary Jam

INGREDIENTS

Gather ye berries while ye may for this simple, sweet jam. Place 24 ounces total mixed blackberries, raspberries, blueberries and quartered strawberries in a large pot with 3 tablespoons lemon juice, 3 tablespoons sugar, 2 tablespoons water and 1 tablespoon fresh chopped rosemary, then crush the berries with a potato masher. Cook over medium heat, stirring occasionally with a wooden spoon and scraping the bottom, until thickened, about 40 minutes. Transfer the jam to sterile glass jars, leaving a little room at top, seal and let cool, then refrigerate. Use within 3 weeks on toast with ricotta, served with cheese and crackers, as a decadent sauce on duck or pork, or freeze up to 6 months. – Dee Ryan

PREPARATION

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