Strawberry Balsamic Jam

4.86 from 7 votes

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.

Prep Time45

Total Time45

Course: Preserves

Cuisine: American

Keyword: preserving, refrigerator jam, fruit

Servings: servings

Calories: 131kcal

Author: Helen S. Fletcher

Equipment

3 8 ounce canning jars
Large saucepan
Clip on candy thermometer

Ingredients

1/3 cup balsamic vinegar, dark or white
1/3 cup water
3 3/4 cup granulated sugar (750 grams or 1 2/3 pounds)
1 1/4 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