Friday, February 21, 2014

Balsamic Strawberry Jam


It's strawberry season here in South Florida and it's time to jam! I love making and canning my own jams and preserves, but I know most folks don't want the hassle of sterilizing jars, processing them in boiling water, having a canner pot, a magnetized lid holder ... in other words, it's a lot of work and not for everyone.  So instead of giving you a recipe for 10 jars of jam and having you buy equipment you may never use again, I am sharing my recipe for one jar of the most delicious and hassle-free Balsamic Strawberry Jam you will ever have. The balsamic vinegar intensifies the flavor and sweetness of the strawberries and the lemon juice add just the right amount of tartness.

No need to sterilize because once the cooked and jarred jam has come to room temperature it's stored in the fridge and ready to be devoured. No special equipment or processing, all you need is one clean and dry, pint size, lidded jar, like a mason jar.

Spread it on bagels, toast, muffins, stir it into plain Greek yogurt or heat up a little jam and pour it over vanilla ice cream. Oh yeah it's that good and it is worth taking the time to make your own jam.


2 tablespoons white balsamic vinegar*
2 pints strawberries
3 tablespoons of sugar
3 tablespoons of natural fruit pectin
Juice of one lemon
3/4 cups sugar
pinch of salt
1/4 tablespoon of butter (to reduce foaming)
1 tablespoon balsamic vinegar

  1. Hull and clean the strawberries and place in a glass bowl. Add the white balsamic vinegar and sugar and using a potato masher, mash the strawberries. Don't over mash, leave some large pieces. Allow to marinate 30 minutes.
  2. Place a small plate in the freezer.
  3. Add strawberries to a stainless steel pan, allow to come to a rolling boil. 
  4. Add fruit pectin, stir and bring to a rolling boil.
  5. Add the lemon, sugar and pinch of salt, stir and bring to a boil.
  6. Stir in the butter
  7. Allow to boil at medium heat, stirring often for about 20 minutes.
  8. Take plate out of freezer and place a half teaspoon of jam on plate. If it gels the jam is ready. If not put plate back in freezer, allow jam to cook another 5 minutes and repeat plate test.
  9. Turn off heat, stir in the tablespoon of balsamic vinegar.
  10. Allow to cool enough to handle
  11. Fill a mason or regular glass jar with jam, lid and allow to come to room temperature. Store in fridge.
Recipe Notes:
*I get white balsamic vinegar at Trader Joe's.



2 comments:

  1. The jam looks delicious Jacie! We never used pectin before, we have to check this out!:)

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    Replies
    1. With natural fruit pectin you use less sugar and in my opinion you get more fruit flavor. I hate jams that are just all sugar with a touch of fruit. I hope you get to try it!

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