This jam is good on everything—especially Stephanie's rosemary-white chocolate scones.
In a large pan, stir the berries, sugar, sumac, and salt. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer briskly, stirring often, until the strawberries break down and the mixture is saucy, about 30 minutes. Let cool before serving.
Try this jam on Stephanie Izard's Rosemary & White Chocolate Scones.