Strawberry Balsamic Jam

While rummaging through some old cookbooks this week I ran  across several unusual jelly and jam recipes.  I decided to try experimenting with some today and this is what I came up with. When mom and I were in Italy a few years ago  I picked up this wonderful bottle of Balsamic Vinegar. This with our berries from last year made a terrific combination of flavors, Kenny  and I really enjoyed it and think it’s a keeper.  Note this is not a really “stiff” jam as that made with commercial pectin. If anyone is interested I will be bring some to the New Albany Farmer’s Market this weekend.


4 pounds strawberries, chopped

3 cups sugar

3/4 cup balsamic vinegar


Add the chopped strawberries, sugar, and balsamic vinegar to
a large pot. Simmer until strawberries are tender, about 20 minutes, stirring occasionally.
If you have an immersion blender, puree strawberries right in the pot until
slightly smooth but still slightly chunky.  If you don’t have an immersion
blender, just use the old fashion method… a potato masher!

Bring the mixture to a gentle boil, and cook for 30 minutes,
allowing the mixture to thicken. Stir frequently to ensure the mixture doesn’t burn
on the bottom of the pot. The jam is done when there is a visible trace left
with your finger on a wooden spoon.



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