“Happiness is like jam, you can’t spread even a little without getting some on yourself” -Anonymous
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!
- 5 cups of strawberries
- 2.5 cups of sugar
- 5 tablespoons of balsamic vinegar
- Over medium-high heat, combine strawberries, sugar and balsamic, stirring quickly to combine ingredients to avoid initial burning of the strawberries.
- Bring mixture to a good boil then continue to cook over medium heat for 20 minutes or until desired thickness.
- Jam will continue to thicken as it cools down.
- Wash jars and lids with warm water and soap.
- Place jars and lids in a pot, pouring enough water to cover jars.
- Boil jars for 20 minutes.
- Fill jars while hot with jam. Dry lids and close jars. Return to water and boil for 15 minutes.