Stunning red berries are layered in a thick, luscious nectar accented with the exotic notes of a thick, rich aged balsamic vinegar. It’s a beautiful way to scoop up summer and save it in a jar!
The process of preserving fruits gathered from the summer harvest has been around for centuries. I learned how to make jams, jellies, and preserves helping my Mother, my Grandmothers and a very dear Great Aunt Mary. One of my Grandmother Grace Pearl’s and my Aunt Mary’s specialties was their wild plum jam, it was legendary in the area.
On my Mother’s side, my Grandmother Tassie Mae had beautiful apricot and peach trees, both producing succulent fruit for spectacular jams and preserves.
There are hundreds of recipes for strawberry preserves and jams. I’ve tried dozens of them but always come back to this method. I found versions of this recipe in cookbooks belonging to my Grandmothers, both dating back to the 1930s. This process is “old school”, made without the use of added pectin.
Fresh strawberries are combined with sugar plus aged balsamic vinegar for an added depth. The addition of butter might seem odd but it helps to minimize foam from forming while the jam cooks.
Some tools that come in handy include a kettle or stockpot, sturdy wooden spoon, thermometer, ladle and funnel.
It’s a process that requires a bit of time and patience, but it is so worth your efforts.
You’ll have something wonderful tucked away in your pantry plus maybe one for a really good friend!
Strawberry Balsamic Jam
5 cups of thick sliced fresh strawberries
5 cups sugar
1 tablespoon butter
4 teaspoons aged balsamic vinegar, at least 5% acidity
Place the strawberries in a large kettle or stockpot along with the sugar, butter, and vinegar.
Cook over low heat, stirring as the sugar begins to melt. Continue cooking over low heat until the sugar is completely dissolved, about 30 minutes, stirring occasionally.
Attach a thermometer to the side of the pan and raise the heat to medium. Cook, stirring frequently until the jam thickens and the temperature maintains a temperature of 220-degrees. You can check the jam by dropping a bit on a chilled plate. If it sets quickly and is not runny, you’re good to go.
Ladle the jam into sterilized jars. Process in a water bath or keep refrigerated.
Makes 5 half-pints.
Strawberry Balsamic Jam
Equipment
- Large kettle or stockpot
- Candy thermometer
- Ladle and funnel
- 5 Half pint jars and lids
- Canner, if processing the jars
- Jar lifter, if processing the jars
Ingredients
- 5 cups thickly sliced fresh strawberries
- 5 cups sugar
- 1 tablespoon butter
- 4 teaspoons aged balsamic vinegar, at least 5% acidity
Instructions
- Place the strawberries in a large kettle or stockpot along with the sugar, butter, and vinegar.
- Cook over low heat, stirring as the sugar begins to melt. Continue cooking over low heat until the sugar is completely dissolved, about 30 minutes, stirring occasionally.
- Attach a thermometer to the side of the pan and raise the heat to medium.Cook, stirring frequently until the jam thickens and the temperature maintains a temperature of 220-degrees. You can check the jam by dropping a bit on a chilled plate. If it sets quickly and is not runny, you're good to go.
- Ladle the jam into sterilized jars. Process in a water bath or keep refrigerated.
