The use of balsamic vinegar makes this homemade strawberry jam, or strawberry preserves, a cut above the other jams. Use it to top your toast or drizzle in your yogurt, oatmeal or ice cream.

I am super giddy for the beginning of strawberry season. When I find deliciously sweet strawberries at the market, I stock up. And they don’t last long in my house. My kids love fresh fruit, and a bowl full of sweet strawberries is always a welcome dessert.
Every time I find some sweet strawberries, I’m reminded of my strawberry farm tour in Oxnard, CA. I’m so glad summer is around the corner. Summer fruits also mean it’s time to jam! And these fabulous strawberries were begging to be made into a jam.
Balsamic vinegar is a natural compliment to fruit. It’s sweet and tangy attributes add something special to desserts. I’ve drizzled balsamic vinegar over ice cream, baked balsamic vinegar in a homemade cherry pie and even baked with it my blackberry scone recipe.
So why not add balsamic vinegar to strawberry jam?
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Recipe highlights
- Super Simple: No fancy tools or additional pectin required. This homemade strawberry jam is as easy as it gets!
- Naturally Pectin-Free: My Aunt Agnes taught me the secret: macerate chopped strawberries with sugar to boost their natural pectin . No need for the boxed stuff. Just pure fruit flavor with minimal sugar.
- Flexible Storage: Can it, chill it, or freeze it! Whether you’re stocking your pantry or just making a fridge batch, this jam is made to last.
- Bold Flavor Twist: A splash of balsamic vinegar adds depth and a sweet-tangy kick. Try a thick, syrupy vinegar or get fancy with an infused balsamic like vanilla or berry.
Ingredients you need
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- Strawberries: Fresh is always best when making jam. You want sweet and flavorful berries. You can use frozen strawberries. Just thaw and drain the juice.
- Granulated sugar: I use granulated sugar in this recipe, but I have also made jam with honey and with brown sugar. I include these adjustments in the recipe card below. I also use minimal amounts of sugar. So this makes a sweet and sour type jam. If you want it sweeter, add more sugar.
- Lemon: Both the lemon zest and juice is often used in jam making. Citrus fruits include natural pectin, which thickens the jam. No additional pectin is necessary unless your jam is watery, as it could be if you use frozen strawberries.
- Red balsamic vinegar: Choose a nice thick and flavorful vinegar. The thicker it is, the older the vinegar usually is and more syrupy. You can use regular balsamic or a number of different flavored versions that include vanilla or other fruit tones.
Step-by-step directions
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- Combine ingredients. In a large bowl mix together strawberries, lemon juice and sugar.
- Macerate strawberries. Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release their juices.
- Simmer mixture. Transfer berry mixture to a pot and stir in balsamic vinegar. Slowly bring mixture to a boil over medium heat, stirring often to prevent sticking. Reduce temperature to medium-low if strawberry mixture is about to boil out of your pot. Cook until thickened, about 20 minutes.
- Chill. If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Or, if you are canning your jam, click here for hot water canning instructions.
Expert tips and recipe FAQs
If you make a lot of homemade jam, then you know that adding a little lemon juice is an important component to jam making. But do you know why it is important to add lemon juice to strawberry jam, or any other jam?
It’s chemistry. The acid in the lemon juice is needed to lower the pH in your jam. Pectin comes together and thickens your jam best in a lower pH environment. Although balsamic vinegar is added to this strawberry jam, it doesn’t have a low enough pH to help the pectin thrive. Enter lemon juice.
Lower the pH of your jam is also important to prevent the growth of bacteria. And when you are canning jam, even storing it in the refrigerator for a few weeks or months, you don’t want to make people sick from your homemade gifts. Learn more about why we add lemon juice when making jam here.
If you’re a jam lover like me, try my strawberry rhubarb jam, homemade grape jam or my watermelon jelly.
Storing Instructions
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
The acid in the lemon juice is needed to lower the pH in your jam. Pectin comes together and thickens your jam best in a lower pH environment. Lower the pH of your jam is also important to prevent the growth of bacteria. This important when you are canning jam, even storing it in the refrigerator for a few weeks or months, as you don’t want to get people sick.
Whether you are making peach jam or strawberry jam, mix your chopped fruit start with sugar and let it sit and macerate to release its natural juices.
This maceration process strengthens the fruit’s natural pectin, making a delicious jam using the minimum amount of sugar and not needing to add additional pectin.
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Strawberry Jam (Strawberry Preserves) with Balsamic Vinegar
Ingredients
- 1 lb strawberries hulled and coarsely chopped
- ⅔ cup granulated sugar
- 2 teaspoon lemon juice
- 1 tablespoon red balsamic vinegar
Instructions
- In a large bowl mix together strawberries, lemon juice and sugar.
- Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release their juices.
- Transfer berry mixture to a pot and stir in balsamic vinegar.
- Slowly bring mixture to a boil over medium heat, stirring often to prevent sticking.
- Reduce temperature to medium-low if strawberry mixture is about to boil out of your pot. Cook until thickened, about 20 minutes.
- If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Or, if you are canning your jam, click here for hot water canning instructions.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Can this recipe be doubled or tripled?
Hi Dayna-
Yes, you can double, triple, halve or whatever the recipe. I do it all the time!
Laura
Your jam looks so good…I love making jams, especially strawberry jam…I have to admit I’m not too sure about balsamic vinegar in strawberry jam, but I’ll have to try it…thanks for the maceration tip
I put it on popcorn!
Shared on twitter!: https://twitter.com/fairyburger/status/594349739669364736
This looks all sorts of amazing! I’d use it on salad first!
I love balsamic vinegar with curry powder as a dressing!
I love to roast vegetables – especially asparagus – in balsamic vinegar and olive oil!