Follow the directions for Strawberry Jam on the instructions in a box of Sur-Jel. (5
cups crushed strawberries and 7 cups sugar and 1 box Sur-Jel fruit pectin.
Crush the fruit, measure out 5 cups. Place in pan with box of Sur-Jel and cook until
boiling. Add the sugar all at once and bring to a full rolling boil, and boil for 1 minute.
Shut off the heat and add 4 tsp. chopped fresh rosemary. Stir in, and ladle into hot
sterilized jars. Screw on lids and process in a boiling water bath for 10 minutes.