This simple jam is full of fresh strawberry flavor and extremely versatile: try it spread on toast or pancakes, over oatmeal or yogurt, or as a warm topping for ice cream. Don’t feel obligated to add any of the optional flavors, but if one of our suggestions strikes your fancy don’t hesitate: You’ll be in for a treat.
1 pound strawberries, hulled
6 tablespoons sugar
2 slices lemon, seeds removed
1 (2-inch) piece ginger, peeled and cut into four pieces
1 sprig fresh rosemary
Place the strawberries in a food processor and pulse until just coarsely chopped, or chop them roughly with a knife. Place in a medium saucepan and add the sugar and any flavoring you’d like. Cover and cook over medium heat until the sugar melts and the berries soften and release some of their liquid, 4 to 5 minutes, stirring occasionally. Uncover, lower heat, and simmer until the berries begin to fall apart and the mixture is thickened and no longer watery, 12 to 15 minutes.
Ladle into a glass jar; eat warm, or cool to room temperature, cover and refrigerate up to 2 weeks. Discard any flavoring ingredients before serving or storing if you wish, or just leave them in for stronger flavor.