I originally used this easy to make Strawberry Balsamic Jam as a part of a marinated grilled chicken breast over greens with fresh strawberries at the take out shop. The jam in a snap to make and there is no need to worry about canning it. Just pop it in the refrigerator where it will stay for months.
The black pepper and balsamic vinegar boost the flavor of this jam and take it out of the usual into a sphere of its own. The amount of black pepper can be adjusted to your own taste even after it is finished.
The jam is particularly good on the Cream Biscuits.
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Why You'll Love this Recipe
- It's strawberries - who doesn't like strawberries.
- 30 to 40 minutes of your time for the best strawberry jam you'll ever taste.
- Surprise your friends with bottles of this gem and you are guaranteed to be friends forever.
- It's easy even if you haven't ever made jam.
Recipe Ingredients
All ingredients read left to right.
BACK ROW: Fresh strawberries, granulated sugar
FRONT ROW: Black pepper, balsamic vinegar, water
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Step by Step Instructions
Step 1. Stir all of the ingredients in a saucepan or small stockpot at least 3 times the amount of the ingredients. This will rise up quite high in the pan.
Step 2. Bring the ingredients to a hard boil. Once the mixture boils, do not stir it. There will be a foam on top.
Step 3. Skim the foam from the top with a spoon. Try to pick up only the foam and not the liquid underneath.
Step 4. Place a thermometer in the pan to monitor the temperature. The jam will gel 220°F. If you don't have one, place several small plates in the freezer before you start.
Step 5. There are several other ways to determine if the jam has gelled. Pick up some of the liquid, turn the spoon sideways and let it run off the spoon. Two drops will hang off the spoon, then come together to drop off, it's done.
Step 6. The finished jam can also be tested by putting a spoon of it one the frozen plates. Rotate the plate and if the jam isn't runny and stays pretty much in place it should be done. The finished jam will no longer rise in the pan and will have thickened, slow bubbles. Remove from the heat and allow to cool if not canning.
Mostly, it will loose it's fresh fruit flavor. It will continue to thicken as it cooks so it may end up too thick.
Yes and they are definitely better if pale strawberries are you're only choice. Frozen strawberries are picked at the peak of ripeness and then frozen so all of the flavor is locked in. Put them directly into the cooking pot frozen. The faster they thaw the less juice they produce making a more flavorful jam.
Of course, this is your jam. But it won't have the same flavor or kick.
Foam appears when the jam comes to a boil. The thinking in the past was that it was from impurities in the sugar. However, today the thinking is that it is air bubbles escaping from the fruit as it boils. There doesn't seem to be any agreement but everyone agrees you need to skim it off.
Expert Tips
- Use the freshest, scarlet colored strawberries you can find. Otherwise use frozen strawberries.
- A candy thermometer is the best test but the plate test or drip test can also be used as described above.
- The amount of pepper can be adjusted to your taste.
- Do use the balsamic vinegar but not white or cider vinegar. White balsamic vinegar may be used if desired. The vinegar gives a sharpness to the jam a bit of a sweet and sharp taste. Otherwise, it's just strawberry jam.
- Skim the foam off when it covers the top of the pan as it boils and again at the end if necessary.
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Strawberry Balsamic Jam
Equipment
- 3 8 ounce canning jars
- Large saucepan
- Clip on candy thermometer
Ingredients
- ⅓ cup balsamic vinegar, dark or white
- ⅓ cup water
- 3 ¾ cup granulated sugar (750 grams or 1 ⅔ pounds)
- 1 ¼ pounds fresh strawberries (570 grams) frozen may be substituted if necessary
- 2 teaspoons coarse black pepper adjust as desired
Instructions
- If using the cold plate method of determining when the jam is set, place them in the freezer.
- Place the vinegar and water in a saucepan at least 3 times the depth of the ingredients as the ingredients will rise considerably while cooking.
- Add the remaining ingredients, stirring well.
- Bring to a rolling boil where the bubbles cover the entire top. Remove any foam with a spoon. Stir occasionally as it gets thicker. Boil for 10 minutes.
- Check to see if it is done by one of these methods: The thermometer will read 220°F, a small amount of the jam on a cold plate will not run and will stay separated when you run your finger through it or plunge a metal spoon into the jam and let the liquid run off. If it forms two thick drops that sheet together before running off the spoon, it is done.
- If not, boil a few minutes longer. Don't over cook it.
- Cool completely, fill 8 ounce jars, place the lids on and store for months in the refrigerator
- Yield: 3 - 8 ounce jars.
Notes
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- Use the freshest, scarlet colored strawberries you can find. Otherwise use frozen strawberries straight from the freezer.
-
- A candy thermometer is the best test but the plate test or drip test can also be used as described above.
-
- The amount of pepper can be adjusted to your taste. If you are unsure, use a little during cooking and then add more to taste after it cools.
-
- Do use the balsamic vinegar but not white or cider vinegar. White balsamic vinegar may be used if desired. The balsamic vinegar gives the jam a bit of a sweet and sharp taste. Otherwise, it's just strawberry jam.
-
- Skim the foam off when it covers the top of the pan as it boils and again at the end if necessary.
- Don't over cooke the jam or it will lose its fresh strawberry flavor.
- Store in the refrigerator.
Nutrition
Tess says
Hello, Sounds delicious! Since this jam has no added pectin, can it be doubled?
Thanks!
Helen S Fletcher says
Hi Tess - yes it can.
Mary Lee Butterworth says
I made this yesterday and it's delicious. Thank you!
Helen S Fletcher says
Hi Mary Lee - I agree. The balsamic and pepper really make a difference.
Diane Perris says
Hi Helen,
I've been making King Arthur's microwave jam for years. It seems a similar process but you heat the ingredients in measured steps in the microwave rather than the stovetop. Usually it's 5 minutes at a time until it begins to gel, then one minute at a time after that until it's the correct consistency. Would this work with your ingredients?
Thanks!
Diane
Helen S Fletcher says
Hi Diane, I have no idea. I have never done it this way. Compare the amount of fruit to sugar - that might give you a guide. If you do it let me know how it goes.
Diane Perris says
Thanks, Helen, I am going to give your ingredients a try once strawberry picking season starts here in northern AZ. We've had a delay due to unseasonably long and cold temps here. I think I can scale back the ingredients. I generally make a relatively small amount of this jam, using 10 oz. of fresh fruit, about 1/3 cup sugar (depends on how sweet the fruit is), a bit of lemon juice, and a pinch of salt. I've made strawberry jam this way so adding the balsamic sounds really good. I'll let you know how it goes and thanks!
Helen S Fletcher says
Hi Diane, The recipes actually aren't comparable because mine has much more sugar than yours to balance the vinegar and pepper. Just sub the balsamic for the lemon juice in yours.
Debra Bergstrom says
Cant wait to make this The Peach Jam with Amaretto to so delicious and I know this will be too.
Helen S Fletcher says
Hi Debra, these are two of my favs and I wait for the fruit to ripen to make them.
Judy Imanse says
This sounds delicious! I have some strawberries that are beautiful! I also have some chicken breasts I want to use. Any chance you would share your recipe for marinated grilled chicken breast? I would love to make it with the strawberry balsamic jam. Thanks a bunch! Judy
Helen S Fletcher says
I just sent it to you Judy. Enjoy it.
Katie says
This looks delicious and I'm looking forward to making it this spring with fresh local strawberries. I'm not seeing the amount of strawberries noted in the recipe though.
Thanks for all you do, Helen. You are truly an inspiration in the kitchen!
Helen S Fletcher says
Hi Katie, Thanks for letting me know. I added it to the recipe card. I'm learning the new system and I swear I had it in there but.....evidently not. I appreciate people helping out. And by the way, this is worth the wait for the fresh. ripe berries.