Ever since I started making my own jams I have been making a strawberry jam every year when the strawberries are in season. With strawberry season now in full swing it was the perfect time to make some more strawberry jam and I was also running a bit low on supplies from previous years. I like to change things up a bit each year and try something a little different. This year I was thinking that if a touch of balsamic vinegar goes well with and enhances the flavour of strawberries then a strawberry balsamic jam would be a good idea. I pretty much just took the original strawberry jam recipe and added some balsamic vinegar.
After making the jam last weekend I could not resist opening up a jar to try it. My favorite way to taste test a new jam is to have it simply on a slice of toast. The strawberry balsamic jam did not set quite as much as some of my other jams have but it set well enough and it tasted great! You cannot taste the balsamic vinegar in the jam but there is that something extra that you just can’t quite put you finger on. When I did a side by side comparison with a plain strawberry jam the strawberry balsamic jam seems brighter and the strawberry flavour seems to be stronger. I have been enjoying the strawberry balsamic preserves all week for breakfast on toast along with scrambled eggs and the still in season asparagus. Another one of my favorite ways to enjoy jams is on plain yogurt as a simple parfait. With fresh local strawberries available I have been enjoying the strawberry jam and yogurt parfait with fresh strawberries and some chopped pistachios.
Strawberry Balsamic Jam
ingredients
- 4 + 1/2 cups strawberries (cleaned, hulled, sliced and mashed)
- 1/4 cup balsamic vinegar
- 1 box Certo pectin crystals
- 7 cups sugar
directions
- Bring the strawberries, balsamic vinegar and pectin crystals to a boil with high heat in a large pot.
- Add the sugar.
- Bring to a hard boil for 1 minute.
- Remove from heat.
- Stir and skim foam for 5 minutes.
- Pour into sterilized jars.
- To sterilize the jars:
- Wash in hot soapy water.
- Keep the lids in boiling water until ready to use.
- Place jars in 225F/110C oven for 10 minutes and keep warm until ready to use.
Bren says
June 27, 2009 at 1:42 amooh you know i'd add some nutmeg! i'm all about nutmeg with fruits! 🙂 nice work!! 🙂
Heather says
June 27, 2009 at 1:47 amone of my favorite flavor combos! so delicious!!
Eunice says
June 27, 2009 at 1:47 amThe Ontario strawberries are amazing right now. Did you pick your own? I made strawberry jam, following the Certo recipe too, just this past Monday! And learned the same lesson. 1st batch: didn't do a hard boil 2nd batch: hard boil & it set perfectly.
Also a trick is to put a metal spoon in the freezer, then test some jam on the cold spoon while the jam is going thru the hard boil. Once the jam on the spoon becomes room temp, you can see if it gels/firms up.
I've been having strawberries all week, in smoothies and crepes!
Strawberries with balsamic (no jam) is a wonderful dessert too.
Susan @ SGCC says
June 27, 2009 at 2:19 amWhat a great idea! I love strawberries and balsamic together.
Jenn says
June 27, 2009 at 2:54 amWow! Strawberries and balsamic vinegar. That's a new combination for me.
I've got to start making my own jams. I never really realized how simple they really are to make.
nath says
June 27, 2009 at 4:02 amfirst time here, great foodie blog, btw I love strawberry, and this jam sounds sweety yummy (",)
♥peachkins♥ says
June 27, 2009 at 5:12 amThat Strawberry Jam looks so Perfect!
pigpigscorner says
June 27, 2009 at 8:52 amStrawberries and balsamic are a perfect match!!
OhioMom says
June 27, 2009 at 10:13 amGreat way to use the first fruits of the season .. if I could just stop eating them up I might get some jam made 🙂
La Table De Nana says
June 27, 2009 at 12:31 pmHi Kevin..we have made this and we like it very much.
katie says
June 27, 2009 at 1:25 pmBeautiful!
finsmom says
June 27, 2009 at 2:42 pmWhat a yummy twist on the classic!
meeso says
June 27, 2009 at 3:18 pmStrawberry and balsamic together, such a great flavor combo 🙂
chefectomy says
June 27, 2009 at 3:45 pmKevin, this is can't miss. Here's something I did you might like with this same combo: http://bit.ly/ernWZ
–Marc
Marta says
June 27, 2009 at 4:51 pmLovely jam! I adore strawberries and balsamic, such a classic combination, I'd never thought of putting it in a jam!
Figtreeapps says
June 27, 2009 at 6:01 pmWhen I was in Italy I was fresh strawberries topped off with balsamic..since then Ive been hooked. The jam sounds delicious!!Figtreeapps
Paula says
June 27, 2009 at 6:04 pmMmm, does that ever sound great! It's been so long since I've had fresh jam, and this is just the ticket. I really like, too, how you made a yogurt parfait with it. YUM!
Gloria says
June 27, 2009 at 6:27 pmKevin, this look absolutely nice and tasty!! xGloria
Peter Martin says
June 27, 2009 at 9:06 pmIt's so obvious, I can't believe I hadn't thought of it before! We make lots of jams at home, but never thought of this one. Will definately try the recipe!
lisaiscooking says
June 27, 2009 at 9:30 pmThe strawberry and balsamic combination sounds fantastic!
Soma says
June 27, 2009 at 10:05 pmThat last picture is sooo pretty.
Lorraine @ Not Quite Nigella says
June 28, 2009 at 12:02 amGreat idea! I've never seen it made into a jam but I don't know why as strawberries and balsamic are such a good idea together!
Nicole Feliciano says
June 28, 2009 at 12:37 amThanks for this tasty summer recipe. And I just posted Friday's Feasts over at Momtrends. I hope you’ll stop by and link up! Here's the link:
http://momtrends.blogspot.com/2009/06/friday-feasts-lobster-salad.html
Nicole Feliciano says
June 28, 2009 at 12:39 amThanks for this tasty summer recipe. And I just posted Friday's Feasts over at Momtrends. I hope you’ll stop by and link up! Here's the link:
http://momtrends.blogspot.com/2009/06/friday-feasts-lobster-salad.html
Katrina says
June 28, 2009 at 12:57 amYum! I love balsamic and love it on spinach salad with strawberries, so I'll bet the jam is yummy!
alice says
June 28, 2009 at 1:05 amI just made some Strawberry Balsamic Jam last week and its my favorite way to make Strawberry Jam now. Yours looks amazing!
Pam says
June 28, 2009 at 1:48 amGreat idea Kevin! After I tried your roasted strawberry salad, I'll follow your lead on anything!
Kerstin says
June 28, 2009 at 2:00 amI'm so impressed you made your own jam – it looks delicious!
Chef Fresco says
June 28, 2009 at 2:51 amMy mom always makes homemade strawberry jam – something I never caught on to. Yours looks delicious – especially in the parfait!
Mimi says
June 28, 2009 at 6:14 pmI abso-freakin-lutely LOVE your blog!! I swear I cook something inspired by this blog almost every week!
I found strawberries on sale at my local grocery store this weekend and made strawberry-fig jam, but now I'm going to use the leftovers to make this!!!
Leela says
June 28, 2009 at 8:31 pmI've been making tons of strawberry jam these past few days too. This version sounds delicious. I like strawberries macerated in balsamic vinegar and I'm sure I will like the taste of this jam.
eatme_delicious says
June 28, 2009 at 8:37 pmI love the idea of adding balsamic to strawberry jam! And that parfait – wow!! Gorgeous.
Carrie says
June 29, 2009 at 3:46 pmHomemade strawberry jam is the best! My husband's favorite, and mine too. I really love the idea of adding balsamic vinegar!!
Hannah says
June 30, 2009 at 2:04 amWhat a great twist on a standard jam! Hopefully I'll be going strawberry picking soon, and if I can get enough extra, I'll try this recipe. 🙂
Patricia Scarpin says
June 30, 2009 at 4:21 pmIt's strawberry season here now and I can't wait to try this, Kevin!
Sweet Kitchen says
July 2, 2009 at 12:33 amFresh strawberries and balsamic are fantastic so why not jam? Great idea!
{lovely little things} says
July 6, 2009 at 3:17 amOoh what a great flavor pairing, I just sampled strawberry-balsamic ice cream the other day, it was divine!
Jena says
July 9, 2009 at 6:51 amI made two jams last year–pineapple jam and strawberry balsamic black pepper jam. The freshly ground pepper gave it a surprisingly nice kick. (It was a jam, however, that didn't call for gelatin–which I suppose makes it more like preserves? Maybe sometime you could explain the differences of jams/jellies/preserves/marmalade? I know the diff. between jam & jelly, but the rest I'm not so sure, and I can't be the only one.)
Paula says
June 3, 2010 at 4:31 pmto sterilize this in easier way, you can just turn over hot, filled and switched jars on the top and let them stay in that position for about 2 hours. Than, the only thing you need is to put the "bottom" on the cap of jars and that`s all 🙂 I always do that 🙂