Strawberry Balsamic Jam.

“Happiness is like jam, you can’t spread even a little without getting some on yourself”  -Anonymous

Strawberry Balsamic Jam

I adore jam. On toast, crackers, cheese, or even just by the spoonful (I know…). I love how jam is not only delicious by itself, but also a fantastic addition to many recipes, sweet and savory.

This year, I’ll be spending much of Thanksgiving week up in Tahoe, so I’ve whipped up a jar of one of my favorite jams, Balsamic Strawberry, for breakfasts and maybe some pre-feast snacking. While it sounds like an odd pairing, succulent strawberries and aged balsamic is truly a match made in jam heaven.

This jam is super versatile. It can be a great addition to turkey sandwiches, used to glaze meats, in cookies, as the base for a fruit tart, spread over the top of a cheesecake, and so much more.

I really hope you love this recipe as much as I do!

Strawberry Balsamic Jam
Recipe yields 32 oz of sweetness
Write a review
  1. 5 cups of strawberries
  2. 2.5 cups of sugar
  3. 5 tablespoons of balsamic vinegar
  1. Over medium-high heat, combine strawberries, sugar and balsamic, stirring quickly to combine ingredients to avoid initial burning of the strawberries.
  2. Bring mixture to a good boil then continue to cook over medium heat for 20 minutes or until desired thickness.
  3. Jam will continue to thicken as it cools down.
How to prepare jars
  1. Wash jars and lids with warm water and soap.
  2. Place jars and lids in a pot, pouring enough water to cover jars.
  3. Boil jars for 20 minutes.
  4. Fill jars while hot with jam. Dry lids and close jars. Return to water and boil for 15 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>