Yesterday, I posted my latest trial recipe and I am happy to report an A+! The abundant pints of fruit in my fridge were transformed into my latest recipe, a Summer Strawberry Jam.
This jam is not a day’s work – no sterilizing of jars, no fruit pectin needed, no water bath. After chopping the fruit and combining it with sugar and balsamic vinegar, I had a lovely mixture cooking away on the stove while I did other things. My only regret is not making a double batch.
The recipe is very easy and produces great results. I would only recommend using the best summer berries. Frozen is great in the winter, but since this recipe is so minimal, high quality fruit is key.
As I mentioned, fruit pectin is not used, so this jam is not as gelatinous as other recipes, but the consistency is thick enough that it spread wonderfully on my toast this morning.
I think this jam would also be fabulous stirred into oatmeal, yogurt or cottage cheese, excellent as a dessert over cake or ice cream, and lavished on biscuits or scones.
I’m already excited about breakfast tomorrow!
Summerlicious Strawberry Jam
- 4 cups fresh stawberries, sliced (about 2 full pints)
- 2 cups sugar
- 4 tablespoons balsamic vinegar
In a medium sauce pan, add all the ingredients and bring to a boil over medium heat. Once the mixture begins to boil, reduce heat and cook until thickened and reduced slightly to a consistency similar to honey, about 45 minutes to 1 hour, stirring occasionally.
Remove from heat and let jam cool slightly, still stirring occasionally.
Once the jam is cooled completely, transfer to refrigerator and chill overnight.
This jam will continue to thicken once refrigerated 8-12 hours. Jam can be stored in small jam jars or airtight containers and refrigerated for 3-4 weeks.