Strawberry jam with balsamic vinegar

Strawberry jam with balsamic vinegar adds a sophisticated twist to classic strawberry jam. The balsamic vinegar enhances the natural sweetness of the strawberries with its complex, slightly tangy flavor, creating a jam with depth and character. Here’s a step-by-step recipe to make this elegant preserve:

Strawberry Jam with Balsamic Vinegar

Ingredients:

  • 4 cups fresh strawberries, hulled and chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
  • 3 cups granulated sugar

Instructions:

  1. Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.

  2. Prepare the Strawberries: Wash the strawberries thoroughly. Hull and chop them into small pieces. You should have about 4 cups of chopped strawberries.

  3. Cook the Strawberries: In a large pot, combine the chopped strawberries, balsamic vinegar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries start to break down and release their juices, about 10-15 minutes.

  4. Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.

  5. Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.

  6. Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.

  7. Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.

  8. Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.

  9. Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.

Tips:

  • Balsamic Vinegar: Use a good quality balsamic vinegar for the best flavor. It adds a subtle depth and complexity to the jam.
  • Texture: For a smoother jam, you can blend the strawberries before cooking them, though some texture from the fruit is nice in this recipe.
  • Flavor Balance: Taste the jam before adding the pectin and sugar to ensure the balance of sweetness and tanginess meets your preference. Adjust the balsamic vinegar or sugar if needed.

This strawberry jam with balsamic vinegar is a sophisticated treat that pairs well with cheese, can be used in gourmet recipes, or enjoyed simply on a slice of fresh bread.