Strawberry jam with vermouth and rosemary
12 servings
20 minutes
Strawberry jam with vermouth and rosemary is an unusual combination of fruity sweetness, light acidity, and the refined bitterness of vermouth. This recipe has roots in European cuisine, where jams are often enriched with spices and herbs to create complex flavor nuances. Rosemary adds fresh pine notes that perfectly complement the rich aroma of strawberries. This jam will be a sophisticated addition to morning toast, pairs well with cheeses, and can serve as an original ingredient for desserts. The vermouth in the mix gives the jam a slight spiciness, making it not only sweet but also layered in taste. This jam is a true discovery for lovers of unconventional gastronomic solutions.
1
Process ripe strawberries, place them in an enamel pot, sprinkle with sugar, shake the container to coat the berries completely with sugar, and leave for 5-6 hours covered with a cloth.
- Strawberry: 2 kg
- Sugar: 2 kg
2
When enough juice is extracted, place it on medium heat and bring to a boil.
3
Reduce the heat to minimum, add balsamic, rosemary sprigs, and let it simmer for 10 minutes. Also, keep an eye on it to prevent burning.
- Balsamic vinegar: 10 ml
- Fresh rosemary: 2 stems
4
Remove the rosemary, pour in the vermouth, and turn off the heat after 3 minutes.
- White vermouth: 50 ml
5
Pour into sterile jars.