Imagine spreading a spoonful of pure culinary magic on your morning toast - a strawberry jam that isn't just sweet, but a sophisticated symphony of flavors that will transport your taste buds to a whole new level of deliciousness. This isn't your ordinary strawberry jam; this is a carefully crafted delicacy that combines the luscious sweetness of ripe strawberries with the complex, tangy depth of aged balsamic vinegar, creating a condiment that's part artisan preserve, part gourmet experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 2 pounds fresh strawberries, hulled
- 1 cup sugar
- 1/4 cup aged balsamic vinegar
- 1 tablespoon lemon juice
Instructions
- Begin by preparing your workspace and gathering all the ingredients. You will need 2 pounds of fresh strawberries, 1 cup of sugar, 1/4 cup of aged balsamic vinegar, and 1 tablespoon of lemon juice.
- Rinse the strawberries under cold water to remove any dirt or impurities. Once cleaned, hull the strawberries by removing the green tops and any white core. Cut the strawberries into halves or quarters, depending on your preference for chunkiness in the jam.
- In a large mixing bowl, combine the hulled and chopped strawberries with 1 cup of sugar. Gently toss the strawberries in the sugar until they are well-coated. Allow the mixture to sit for about 10 minutes. This will help to draw out the natural juices of the strawberries.
- After the strawberries have macerated, transfer the mixture to a large saucepan. Add 1/4 cup of aged balsamic vinegar and 1 tablespoon of lemon juice to the pan. Stir gently to combine all the ingredients.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent the strawberries from sticking to the bottom of the pan.
- Once the mixture reaches a boil, reduce the heat to medium-low. Continue to cook the jam for about 30 minutes, stirring frequently. As it cooks, the strawberries will break down, and the mixture will thicken. You can use a potato masher or fork to mash the strawberries further if you prefer a smoother consistency.
- To test if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn’t run back together, it’s ready to be jarred. If it’s still too runny, continue cooking for a few more minutes and test again.
- Once the jam has reached the desired consistency, remove the saucepan from the heat. Allow it to cool for a few minutes before transferring the jam into sterilized jars.
- Using a funnel, pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue, then seal with lids.
- Let the jars cool to room temperature. Once cooled, store the jam in the refrigerator for up to 3 weeks or process in a water bath canner for longer shelf life.
- Enjoy your homemade strawberry jam with aged balsamic on toast, in desserts, or as a delicious addition to cheese platters!
Tips
- Choose the ripest, freshest strawberries for the most intense flavor. Look for deep red berries with no white or green patches.
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution during cooking.
- Sterilize your jars before filling to ensure the longest possible shelf life and prevent bacterial growth.
- For a smoother jam, use an immersion blender to break down the strawberry chunks while cooking.
- The cold plate test is crucial - always keep a plate in the freezer so you can accurately check the jam's consistency.
- If you want a more intense balsamic flavor, consider reducing the balsamic vinegar separately before adding it to the jam.
- Store your jam in the refrigerator and consume within 3 weeks for optimal taste and texture.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 15g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
