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    Home > Preserves

    Published: Apr 11, 2023 · Modified: Jun 21, 2025 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

    Strawberry Balsamic Jam

    Jump to Recipe Print Recipe

    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.

    Strawberry Balsamic Jam in a yellow container

    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.

    Jump to:
    • Why You'll Love this Recipe
    • Recipe Ingredients
    • Step by Step Instructions
    • Expert Tips
    • Strawberry Balsamic Jam
    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    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

    Strawberry Balsamic Jam ingredients are strawberries, sugar, black pepper, balsamic vinegar and water.

    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

    The strawberries, sugar, balsamic vinegar,  water, black pepper and water are placed in a sauce pan.

    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.

    The ingredients are brought to a hard boil with foam on top.

    Step 2. Bring the ingredients to a hard boil. Once the mixture boils, do not stir it. There will be a foam on top.

    The foam has been skimmed off leaving a clear mixture.

    Step 3. Skim the foam from the top with a spoon. Try to pick up only the foam and not the liquid underneath.

    A thermometer has been place in the pan.

    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.

    To determine if the jam has gelled on the spoon, the spoon should be turned sidewise and drops of the liquid should run together.

    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.

    The finished jam has thick bubbles in the pan

    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.

    What happens if I cook my jam too much?

    Mostly, it will loose it's fresh fruit flavor. It will continue to thicken as it cooks so it may end up too thick.

    Can frozen strawberries be used?

    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.

    Can I omit the black pepper?

    Of course, this is your jam. But it won't have the same flavor or kick.

    Why do you skim off the foam

    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.
    Cream biscuits on a plate with Strawberry Blasamic Jam and butter,
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      Scones with Cranberry Strawberry Jam
    • Finished Photo
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      Belgian Waffles with Berry Compote

    Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks!  Star ratings help people discover my recipes online. Your support means a great deal to me.

    Strawberry Balsamic Jam in a yellow container

    Strawberry Balsamic Jam

    Helen S Fletcher
    This Strawberry Balsamic Jam is an easy, quick to make, sweet and sharp, refrigerator jam that elevates strawberries with balsamic vinegar and black pepper. Sorry, but plain strawberry jam will never be the same.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Total Time 45 minutes mins
    Course Preserves
    Cuisine American
    Servings 24 servings
    Calories 131 kcal

    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

      • 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

    Serving: 12servingsCalories: 131kcalCarbohydrates: 34gProtein: 0.2gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 43mgFiber: 1gSugar: 33gVitamin A: 4IUVitamin C: 14mgCalcium: 6mgIron: 0.2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

      5 from 5 votes

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      Recipe Rating




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    1. E. Wolsh says

      May 23, 2025 at 6:16 pm

      5 stars
      Love this! Will make it again this year! Thanks!

      Reply
      • Helen S Fletcher says

        May 23, 2025 at 6:32 pm

        Hi Erin - Mike and I can eat this by the spoonful - plain Happy you made this and what a coincidence. I was thinking about making a batch myself,

        Reply
    2. Tess says

      April 20, 2024 at 11:05 pm

      5 stars
      Hello, Sounds delicious! Since this jam has no added pectin, can it be doubled?

      Thanks!

      Reply
      • Helen S Fletcher says

        April 20, 2024 at 11:21 pm

        Hi Tess - yes it can.

        Reply
    3. Mary Lee Butterworth says

      May 01, 2023 at 6:44 am

      5 stars
      I made this yesterday and it's delicious. Thank you!

      Reply
      • Helen S Fletcher says

        May 01, 2023 at 2:06 pm

        Hi Mary Lee - I agree. The balsamic and pepper really make a difference.

        Reply
    4. Diane Perris says

      April 12, 2023 at 7:06 pm

      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

      Reply
      • Helen S Fletcher says

        April 13, 2023 at 10:47 am

        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.

        Reply
        • Diane Perris says

          April 13, 2023 at 6:27 pm

          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!

          Reply
          • Helen S Fletcher says

            April 14, 2023 at 9:13 am

            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.

            Reply
    5. Debra Bergstrom says

      April 12, 2023 at 1:49 pm

      5 stars
      Cant wait to make this The Peach Jam with Amaretto to so delicious and I know this will be too.

      Reply
      • Helen S Fletcher says

        April 12, 2023 at 3:25 pm

        Hi Debra, these are two of my favs and I wait for the fruit to ripen to make them.

        Reply
    6. Judy Imanse says

      April 12, 2023 at 9:40 am

      5 stars
      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

      Reply
      • Helen S Fletcher says

        April 12, 2023 at 12:13 pm

        I just sent it to you Judy. Enjoy it.

        Reply
    7. Katie says

      April 11, 2023 at 11:57 am

      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!

      Reply
      • Helen S Fletcher says

        April 11, 2023 at 12:27 pm

        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.

        Reply

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