This balsamic strawberry jam puts sweetness from the strawberriestogether with the pungency of aged balsamic vinegar in a super lively,utterly indulgent spread.
This cool mix takes the strawberry jam up a notch, fancier in taste, with some hints of tartness, warmth, and even a little spice if you will-whenadding black pepper. Step-by-step explanation of how to make this jam, from preparation to storage.
Ingredients Overview
This balsamic strawberry jam calls for fresh, simple ingredients, each contributing to the jam’s balanced and layered flavors:
- Strawberries: Fresh and ripe strawberries are essential. They provide the base and natural sweetness.
- Sugar: Used both to sweeten and to help preserve the jam.
- Balsamic Vinegar: Select a high-quality aged balsamic vinegar for the best results; it adds depth and enhances the fruit’s natural flavor.
- Lemon Juice: Adds acidity, balancing the jam and helping it set.
- Vanilla Extract (optional): Adds a warm undertone that complements the fruit.
- Ground Black Pepper (optional): A pinch of pepper enhances the tanginess, offering a subtle but intriguing kick.
Preparing the Strawberries
Clean the strawberries of all the debris. Hull each berry by removing the green stem and flavorless white parts. Cut the strawberries in half or quarter, depending on the size. This way all of the strawberry piecescook evenly and in the same speed.
Macerating for Maximum Flavor
To macerate, all you do is toss those strawberries and sugar together in a large bowl and stir until they are all coated. Let it sit at least an hour,or, if you really want an intense flavor, you can pop that into the refrigerator overnight. That’s the important stuff-the natural juice of the strawberries gets pulled out and mixes with the sugar, which becomesthe tasty base for the jam.
Cooking the Jam
Let the strawberries macerate; then place them, juices and all, into a heavy-bottomed pot. Now add in balsamic vinegar and lemon juice. These help in balancing the jam to give it a rounded taste, yet with a twinge of tartness.
Place over medium heat, stirring occasionally until the strawberries have broken down some more and released even more juice that willthen reduce down slowly and the jam will thicken. If you want the jamto be smoother, use a wooden spoon or a potato masher to mash the strawberries.
For a unique twist on traditional jam flavors, try our Homemade Cherry Amaretto Jam Recipe for a sweet and nutty treat that pairs perfectly with toast or pastries.
Achieving the Perfect Consistency
After about 20–25 minutes, the jam should really start to set. To test forthis, do the “plate test”: put a bit of the jam on a chilled plate, refrigerate for a short while, and then push with your finger. It shouldwrinkle at this point. If it doesn’t, continue to cook, testing every few minutes.
Adding Final Touches for Enhanced Flavor
Once it has thickened to your liking, stir in the vanilla extract. And if you’re feeling particularly adventurous, throw in a pinch of black pepper to give it a tingly kick that elevates that balsamic flavor-so cool,the ingredient surprise in some savory pairing.
Jarring and Storing Your Jam
Once done, just spoon into clean jars, leaving an inch or so at the top. Wipe rims clean before popping the lidson. To keep jam good for a long time, boil the sealed jars in water for 10 minutes. Or, you know, you can just throw the jam into the fridge andit’ll be good for like three weeks.
Serving Suggestions
Balsamic strawberry jam pairs beautifully with a variety of foods:
- Cheese Platters: Serve alongside creamy cheeses like brie or mascarpone for an elegant appetizer.
- Breakfast Spread: Spread over toast, scones, or croissants for a flavorful start to the day.
- Desserts: Use as a topping for ice cream, cheesecake, or panna cotta to add depth to your desserts.
- Savory Dishes: Add a spoonful to grilled meats or roasted vegetables for an unexpected twist.
If you love a combination of berries, our Berry Medley Jam Recipe is a must-try, blending rich berry flavors with a hint of vanilla for a delightful spread.
Tips for Success
- Quality Ingredients: Choose ripe strawberries and aged balsamic vinegar for the best results.
- Patience with Consistency: The thickening process can take time; avoid rushing for a well-set jam.
- Flavor Balance: Adjust the amount of balsamic and sugar to taste if you prefer a slightly sweeter or tangier jam.
Creating balsamic strawberry jam at home is straightforward, requiring only basic kitchen equipment and a little patience. The result is a unique, flavorful jam that elevates any dish it touches.
Balsamic Strawberry Jam Recipe
Course: Homemade Spreads u0026amp; Fillings2-3 small jars
servings15
minutes30
minutesApproximately 50 calories per tablespoon
kcalIngredients
4 cups fresh strawberries, hulled and halved
1 1/2 cups granulated sugar
1/4 cup balsamic vinegar (use a good-quality aged vinegar for the best flavor)
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional)
1/4 teaspoon ground black pepper (optional, for a hint of spice)
Steps
- Prepare the Strawberries: Begin by rinsing your strawberries thoroughly. Remove the stems and hulls, then cut them into halves or quarters depending on their size.
- Macerate the Strawberries: In a large bowl, combine the strawberries with the sugar. Let them sit for at least 1 hour (or up to overnight in the fridge). This process helps the strawberries release their natural juices, ensuring a smooth, flavorful jam.
- Cook the Jam: Transfer the macerated strawberries and their juices into a heavy-bottomed pot. Stir in the balsamic vinegar and lemon juice. Cook the mixture over medium heat, stirring frequently to prevent burning.
- Simmer and Thicken: As the strawberries cook down, they will soften and release more juice. Use a wooden spoon or potato masher to gently crush the berries to your preferred texture. Simmer for about 20-25 minutes, until the mixture thickens. You’ll know it’s ready when it coats the back of a spoon. If you’re unsure, you can do the “plate test” by placing a small amount of jam on a chilled plate—if it wrinkles when you push it, it’s done.
- Add Flavor Enhancements: Once the jam has thickened, stir in the vanilla extract and black pepper (if using). The vanilla adds warmth, and the pepper gives a subtle kick that pairs beautifully with the balsamic.
- Jar the Jam: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean before sealing them with lids.
- Process the Jars (Optional): For longer shelf life, process the jars in a boiling water bath for 10 minutes. If you prefer to skip this step, store the jam in the fridge for up to 3 weeks.
Just wondering if this jam could be frozen?
Thank you
Hi Ellen,
Yes, this jam can definitely be frozen. Just let it cool completely before transferring it to a freezer-safe jar or container, leaving about 1/2 inch of space at the top to allow for expansion. It will keep well in the freezer for up to 6 months. When you’re ready to use it, thaw it in the fridge overnight and give it a good stir before serving.