Strawberry Balsamic Jam {Mother’s Day Giveaway}

The use of balsamic vinegar makes this Strawberry Balsamic Jam a cut above the other jams. Use for toast or drizzle in your yogurt, oatmeal or ice cream.

I am giddy with excitement with today’s post. (And I don’t do giddy often!) I have a fabulous giveaway for you from an equally fabulous company. Can you believe the first printing of my olive oil cookbook arrived from the printer just one year ago?

Traveling around and talking about olive oil has been crazy fun, taking me all over California and beyond. And I met the wonderful  folks from Montello Fine Foods on one of these occasions.

It was during a book signing in Sonoma that Mary and I met Lorraine Montello and her son Garrett. Garrett is hard to miss in a crowd. His body is bandaged up and he sits in a wheel chair. Garrett has Epidermolysis Bullosa (EB), a non-contagious skin condition so rare that it affects only 20 out of every 1 million babies born.

He has the most severe form, Recessive Dystrophic EB, which occurs in a mere 2 out of every 1 million births. It is a genetic disorder caused by the lack of Collagen 7, a protein that acts as a glue to bind the inner and outer layers of skin together. It affects him both internally and externally.

Garrett is also an active in the family business. Montello Fine Foods sells extra virgin olive oil, balsamic vinegar, salts, olives and more. You will see the family selling at fairs, tasting events and in home tasting parties. Garrett is very business savvy for his 18 years. It’s no wonder he’s the Big Chief at Montello Fine Foods.

After our Sonoma trip, I received some extra virgin olive oil and balsamic vinegar to sample. Not only is their olive oil smooth, but I instantly fell in love with their balsamic vinegar. This vinegar is thick like syrup and has a lovely sweetness to it. My husband and I quickly broke out a baguette and began sopping up the oil and vinegar.

This balsamic vinegar would be perfect for a jam.

My aunt taught me her secret to making strawberry jam. You let the strawberries and sugar sit 4 hours to overnight to release the juices and macerate. The maceration process also strengthens the berries’ natural pectin, making one fabuloso jam.

Macerated strawberries after 6 hours.

When the strawberries were juicy, I added Montello’s balsamic vinegar and cooked them together until thick. Because the vinegar has nice sweet tones, I needed less sugar for the jam.

Perfection!

You can use Montello’s regular balsamic or even their strawberry flavored balsamic.

Strawberry Balsamic Jam

Author:

Laura Bashar

Sweet and syrupy balsamic vinegar make this no ordinary jam to grace your table. And no pectin needed! Recipe by Laura Bashar of Family Spice

Ingredients:

• 1 lb strawberries, hulled & coarsely chopped
• 2/3 cup granulated sugar
• 2 tsp lemon juice
• 1 TBS balsamic vinegar, red

Directions:

1. In a large bowl mix together to combine:
• 1 lb strawberries , hulled & coarsely chopped
• 2/3 cup granulated sugar
• 2 tsp lemon juice
2. Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release their juices.
3. Transfer berry mixture to a pot and stir in:
• 1 TBS balsamic vinegar, red
4. Slowly bring mixture to a boil over medium heat, stirring often to prevent sticking.
5. Reduce temperature to medium-low if strawberry mixture is about to boil out of your pot. Cook until thickened, about 20 minutes.
6. 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 canning instructions.

Notes:

Serving Suggestions: Use on your morning toast or drizzle in your yogurt, oatmeal or ice cream.

Cooking Tips: The quality of balsamic vinegar you use will affect the flavor of your jam. This recipe uses a high quality, thick balsamic vinegar.

Prep Time: 10 mins

Yield: Serves 20

Cook Time: 20 mins

Print

Giveaway Time!

If you need a special gift for a special lady on Mother’s Day, this giveaway is for you! You can win a bottle of extra virgin olive oil and balsamic vinegar from Montello Fine Foods PLUS an autographed copy of Cooking Techniques and Recipes with Olive Oil.

And even if you don’t win, go check out Montello Fine Foods. Montello pledges a portion of their profits to EB research, so you’ll be doing a good deed with every delicious purchase.

To enter the giveaway:

1. Leave a comment below telling me how you enjoy your balsamic vinegar. (This is necessary for the contest)

Optional ways to gain extra entries:

2. Subscribe to my blog here AND receive my FREE Saffron Ebook.

3. Share this post on your favorite social media channels: Facebook, Twitter, Google+ and Pinterest. Just be sure to tag me on the share and leave the URL here in the comments.

4. Give Montello Fine Foods a little social media love and follow them in your favorite way: Facebook, Twitter, Instagram or Pinterest.

This giveaway is open to U.S. residents only. Giveaway ends May 1st, 2015.