Strawberries and balsamic vinegar and sugar are such a tasty, delightful combination that I decided to try them together in a jam. You don’t taste the vinegar in the final product, but it really enhances the strawberry flavor, and adds depth to the overall taste.
This is another small-batch jam. Because the quantities are tiny, I generally don’t bother canning it properly with sterilized jars and a hot water bath. I’ll do that if I’m planning to give it away. Otherwise, I simply jar it and store in the refrigerator.
Ingredients:
20 oz. strawberries (about 4 cups)
1 1/2 cups sugar
Juice of 1 lemon
3 tablespoons balsamic vinegar
Cut strawberries into chunks. If you have time, combine berries and sugar and let soak together for several hours or overnight. It brings out the flavor in the berries. I often skip this step, however, and the final product is still really tasty.
Place all ingredients in saucepan over medium heat. Cook, skimming off pink foam as it arises, until the temperature reaches 106 degrees Celsius (222 F) or slightly less for a looser jam. Put into containers, let cool at room temperature and then refrigerate.
Makes just over 1/2 liter or about 3 cups.
Hi, I was looking for food blogs and somehow ended up on yours. I saw your post about strawberry balsamic jam and had to comment. This is my favorite jam to make and, of course, to eat! I had been making macerated strawberries in the BV for a long time and then I had a lightbulb moment and decided to putting BV in my jam a few years ago. Love it!
Your blog is lovely. Nice pics and an easy flow. Best of luck to you.
Isn’t it a great combination? Many thanks!
[...] It has a fantastic smell, and a mellow flavor. It inspired a whole series of summer salads, that evolved with vinegar and parmesan as a starting point. I also use it in my Strawberry Balsamic Jam. [...]