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Simple Strawberry Jam

Mim says, I love cooking, baking and canning – the whole shebang – but sometimes making something quick, simple, and delicious beats taking on a big kitchen project. This jam recipe takes very little time and isn’t intended for canning -- it's meant for eating up within several days.  Put it on toast, over ice cream, on a scone, with yogurt, or on a slab of cheese. Adapted from http://savorysweetlife.com/2009/07/summer-love-easy-balsamic-strawberry-sauce-and-no-pectin-balsamic-strawberry-jam-recipe/

Ingredients

4 cups chopped and hulled strawberries from Bug Hill, Crabapple, Crimson and Clover, Enterprise, or Town Farm

1 1/2 - 2 cups sugar

1/4 cup balsamic vinegar

Directions

1. Place the strawberries and balsamic vinegar into a sauce pan on medium heat. When they begin to heat up and bubble, slowly stir the sugar in.

2. Stir constantly with a spoon. When the entire mixture is bubbling again, lift the spoon up and watch the berry juice drip off of the spoon. When the jam is done (in about 20 minutes), it will be noticeably thicker on the back of your spoon and will fall off in a sheet.

3. Allow to cool, and enoy! Store in the fridge.

Variations

  • Replace balsamic vinegar with 2 Tbsp lemon juice and 2 Tbsp maple syrup
  • Replace some of the sugar with Justamere Tree Farm Maple Syrup or Red Barn Honey
  • Cook the ingredients until they are as thick as a sauce instead of cooking them down to a jam

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