Strawberry Jam (Strawberry Preserves) with Balsamic Vinegar
The use of balsamic vinegar makes this 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.
Servings 22
Calories 28kcal
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
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.
CAN JAM: 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 JAM: 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 JAM: 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
Nutrition
Serving: 1tablespoon | Calories: 28kcal | Carbohydrates: 7g | Sodium: 1mg | Sugar: 7g
