Wash, clean and chop the strawberries. Mix with the preserving sugar and citric acid and bring to the boil. Puree the boiling mass and then add the finely chopped rosemary. Let cook for about 4 minutes.
If the gelation test succeeds, pour everything into prepared glasses. Close the jars and let stand on the lid until they cool.
This jam has a very Mediterranean touch. But it is very tasty, even if it sounds a little unusual. If you are not quite so brave, you can also take a little less rosemary.
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