Description
This homemade Strawberry Balsamic Jam combines fresh strawberries with a hint of balsamic vinegar and lemon to create a tangy and sweet fruit spread. Perfect as a condiment on toast, cheese boards, or used as a glaze, this jam is cooked slowly on the stovetop to develop rich flavor and a luscious texture.
Ingredients
Scale
Ingredients
- 2 pounds fresh strawberries (hulled and halved)
- 1 ½ cups granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon zest
- 1 pinch salt
Instructions
- Macarate the strawberries: In a large saucepan, combine the strawberries, sugar, lemon juice, lemon zest, and salt. Let the mixture sit for 15–20 minutes to macerate and allow the strawberries to release their natural juices.
- Heat the mixture: Place the pan over medium heat and bring the strawberry mixture to a gentle boil, stirring frequently to prevent sticking or burning at the bottom.
- Simmer and mash: Reduce the heat to low and let the jam simmer for 25–35 minutes. Use a spoon or potato masher to mash the strawberries as they soften, helping to thicken the jam.
- Add balsamic vinegar: Stir in the balsamic vinegar during the last 5 minutes of cooking to enhance the jam’s flavor with a subtle tangy depth.
- Test for doneness: Continue simmering until the jam thickens to your desired consistency. To test, place a spoonful on a chilled plate and push it slightly; if it wrinkles, the jam is ready.
- Cool and jar: Remove the pan from heat and let the jam cool slightly. Transfer the jam to sterilized jars. Refrigerate for up to 3 weeks or process in a water bath for extended shelf life.
Notes
- Use high-quality balsamic vinegar for the best flavor balance between sweet and tangy.
- This jam pairs beautifully with toast and cheese boards or can be used as a glaze for meats.
- For a smoother texture, blend the jam briefly before jarring.
