The new staple for your morning routine: strawberry balsamic jam.
Balsamic is the ideal complement to strawberries and brings out their natural sweetness, citrus flavor, and floral tones.
This strawberry balsamic jam earned the ultimate sign of approval from my husband Dan: a fist bump while he’s still chewing his first bite. It’s kind of like the Paul Hollywood handshake for those who watch the Great British Baking Show.
We get our fruits and veggies primarily from a small produce market. One day, they posted on Facebook that they had cases of strawberries available for $7 each. I immediately texted Dan to pick up a case on his way home from work.
I asked on Instagram what to make, and jam was the winner! I had never made jam before, so I researched the necessary components: strawberries, sugar, and acid. I started putting together my dream combination: strawberry balsamic jam.
Spread it on toast, use it as a layer in a cake, dollop it on top of french toast, use it in thumbprint cookies. The opportunities are endless.Print
Strawberry Balsamic Jam
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- 16 oz strawberries, hulled and coarsely chopped
- 2/3 cup of sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- In a Dutch oven or large saucepan set over medium heat, mix together strawberries, sugar, balsamic vinegar, and lemon juice.
- Cook while stirring until the sugar is dissolved. Increase heat to medium-high and cook, stirring, thickens and boils rapidly, about 10 minutes.
- Boil for one minute before removing from heat. Let cool until you can safely transfer to a jar and then let cool to room temperature.
- Seal jar and store in the refrigerator for up to 10 days.