How To Make Strawberry and Balsamic Vinegar Jam

Homemade Jam Recipes

Ingredients: Strawberry and Balsamic Vinegar Jam Recipe

Photo of Strawberries4 lb / 1,800 grams of strawberries (try to use slightly underripe fruit)
3 lb / 1,300 grams of white granulated sugar
6 tablespoons of balsamic vinegar
1/2 oz / 15 grams of butter
1 teaspoon of black pepper (cracked - this is optional)

Method - What To Do

Trim the green stalks from the base of the strawberries and layer in a saucepan, sprinkling over the sugar between each of the layers. Leave for a few hours (preferably overnight if possible), so that the sugar will soak up the juices, meaning that the strawberries will remain firmer when cooked.

Add the balsamic vinegar and the black pepper (if you would like a little heat in your jam), and place the pan on a low heat. Gradually warm up the strawberries, stirring a little to start with and as the fruit softens, shake the pan instead. By doing this, you will be less likely to break up the fruit.

When all of the sugar has dissolved, turn up the heat and allow the strawberry and balsamic vinegar mix to freely bubble. Time this stage for exactly six minutes and then take the pan off the heat. Test the jam to see if it wants to set, by dripping a little onto a saucer (chilled before in a freezer or a fridge). If it quickly forms a skin and wrinkles when you slide your finger through it, it is ready. Otherwise, simmer the mixture for a few more minutes and then test again, until you find the setting point.

Leave the strawberry jam to cool for 15 minutes. During this time, skim off any foam and mix in the butter, as this will disperse any remaining foam and bubbles. By now, the mixture should have started to thicken, meaning that the strawberries will be more evenly distributed when placed in the jars. Spoon the jam into glass jars, using a funnel if you have one, cover with circles of wax paper and top with the lids, to prevent any possible contamination.

Strawberry and Balsamic Vinegar Jam Recipe - More Jam Recipes.