This Strawberry Balsamic Jam combines the sweet, luscious flavor of ripe strawberries with the tang of balsamic vinegar, creating a unique and flavorful spread perfect for a variety of dishes. Whether you spread it on toast, pair it with cheese, or use it as a glaze for meats, this jam is a must-try!
Why You’ll Love Strawberry Balsamic Jam
This jam is versatile, easy to make, and adds a sophisticated twist to your meals. The rich and tangy balsamic vinegar balances the sweetness of strawberries, creating a dynamic flavor profile. It’s budget-friendly, quick to prepare, and customizable, making it perfect for everything from casual breakfasts to special gatherings.
Ingredients
- 4 cups fresh strawberries, hulled and chopped
- 1/4 cup balsamic vinegar
- 1 cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Hull and chop the strawberries into small pieces, setting them aside.
- In a large saucepan, combine strawberries, balsamic vinegar, sugar, lemon juice, and salt. Stir well.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 25-30 minutes, stirring often until thickened.
- To test for doneness, place a spoonful on a cold plate and run your finger through it. If it wrinkles and holds its shape, the jam is ready.
- Let the jam cool to room temperature before transferring it to a jar or airtight container. Refrigerate.
Servings and Timing
This recipe makes about 16 servings.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add a hint of cinnamon or black pepper for a unique twist.
- Experiment with different fruits like raspberries or blueberries to complement the balsamic flavor.
Storage/Reheating
Store in an airtight container in the fridge for up to 3 weeks. The jam can also be frozen for long-term storage.
FAQs
Can I substitute balsamic vinegar with something else?
Yes, you can use apple cider vinegar or red wine vinegar, though it will change the flavor.
Can I make this jam without sugar?
You can try using honey or maple syrup, but the texture and sweetness may vary.
How do I know when the jam is done?
Place a spoonful on a cold plate; if it wrinkles when you run your finger through it, it’s done.
Can I use frozen strawberries?
Yes, just thaw them and drain any excess liquid before cooking.
How long will this jam last?
It lasts up to 3 weeks in the fridge when stored properly.
Can I add other fruits?
Raspberries, blueberries, or peaches would complement the balsamic flavor beautifully.
How should I store the jam?
Keep it in an airtight jar or container in the fridge, or freeze for longer storage.
Can I double the recipe?
Yes, you can. Use a larger saucepan to accommodate the increased volume.
Can I use this jam for baking?
Absolutely! It works as a filling for pastries or drizzled over cakes.
Can I make this jam without lemon juice?
You can, but the texture might differ slightly without it.
Conclusion
Strawberry Balsamic Jam is a simple yet elegant addition to your kitchen, perfect for spreading on toast, pairing with cheese, or enhancing savory dishes. It’s sweet, tangy, and versatile, sure to become a favorite in your cooking repertoire!
Print
Strawberry Balsamic Jam
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Condiments, Spread, Jam
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Strawberry Balsamic Jam is a deliciously unique spread that combines sweet strawberries with the tang of balsamic vinegar. Whether used on toast, paired with cheese, or as a glaze for meats, this quick and easy jam adds sophistication and versatility to your meals.
Ingredients
- 4 cups fresh strawberries, hulled and chopped
- 1/4 cup balsamic vinegar
- 1 cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Hull and chop the strawberries into small pieces.
- In a large saucepan, combine strawberries, balsamic vinegar, sugar, lemon juice, and salt. Stir well.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 25-30 minutes, stirring often until thickened.
- To test for doneness, place a spoonful of the jam on a cold plate. Run your finger through it—if it wrinkles and holds its shape, it’s ready.
- Let the jam cool to room temperature before transferring it to a jar or airtight container. Refrigerate.
Notes
- Store in an airtight container in the fridge for up to 3 weeks.
- Freeze for long-term storage.
- Variations: Add cinnamon or black pepper for a unique twist, or try raspberries, blueberries, or peaches for a different fruit profile.
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