Heat oven to 350°F. Hull strawberries and cut in half. Place in large bowl and mash with potato masher. (You should have 3 cups of crushed berries and juice.) Stir in Sugar In The Raw Organic White. Pour into 13×9-inch (3-quart) baking dish. Place rosemary sprigs on top; press into mixture. Bake 50 minutes or until sugar is totally dissolved and mixture is thickening, stirring once or twice when mixture starts to bubble.
To test if mixture is thick enough, place a small ceramic plate in the freezer for 10 minutes. Spoon a small amount of jam onto the plate and tilt it. If the jam sets up as it flows down the plate, it is thick enough. If you prefer a thicker jam, return to the oven and roast 5 minutes longer. Remove and discard rosemary sprigs. Ladle hot jam into 4 clean (1/2-pint) freezer-safe jars. Wipe rims of jars and seal. Cool at room temperature for 24 hours. Store in refrigerator up to 3 weeks or in the freezer for up to a year.