Strawberry Balsamic Jam Recipe
If you’re looking for a jam that delivers sweet, tangy, and just a hint of sophistication, Strawberry Balsamic Jam should be at the very top of your homemade preserves list. This delightful spread captures the essence of peak-season strawberries, elevating them with a subtle splash of balsamic vinegar and fresh lemon zest. Each spoonful is vibrant, bursting with real fruit flavor and a whisper of savory complexity. The best part? It’s incredibly easy to make at home, even for beginners, so you’ll find any excuse to slather it on toast or swirl it into yogurt.
Ingredients You’ll Need
The real magic of this Strawberry Balsamic Jam lies in its simple ingredients. Each component is chosen with purpose, working together to create a jam that’s both bright and deeply flavorful. Let’s take a look at what you’ll need and how each one transforms your batch.
- Fresh Strawberries: The heart and soul of this jam—use ripe, sweet berries for a luscious, fruit-forward base.
- Granulated Sugar: Essential for sweetness and for helping the jam reach the perfect set (plus, it brings out that glorious berry color).
- Lemon Juice: A splash of acidity that balances the sweetness and helps the jam gel beautifully.
- Balsamic Vinegar: This is the secret twist—its gentle tang and depth fan out the flavor of the strawberries.
- Lemon Zest: Bright and fragrant, it adds a cheerful sparkle that makes the jam sing.
- Salt: Just a pinch to heighten every naturally delicious note.
How to Make Strawberry Balsamic Jam
Step 1: Prepare the Fruit
Begin by hulling and halving your fresh strawberries, then scoop them into a spacious saucepan. This is where all the magic will happen, so be sure your pan is big enough for some bubbling action. If you spot any especially large berries, feel free to quarter them for even cooking.
Step 2: Mix and Macerate
Add the granulated sugar, lemon juice, balsamic vinegar, lemon zest, and a pinch of salt right over the strawberries in the pan. Give everything a thorough stir. Let’s be patient for a moment: let the mixture sit for 10 to 15 minutes. This little pause allows the strawberries to release their natural juices, setting you up for jammy success.
Step 3: Cook to Jammy Perfection
Place your pan over medium-high heat and bring the strawberries and syrupy liquid to a gentle boil. Stir frequently so nothing sticks or scorches. Once boiling, reduce to a gentle simmer and cook for 25 to 30 minutes. During this time, keep stirring—especially as it thickens. If you want a smoother Strawberry Balsamic Jam, mash the fruit with a potato masher or an immersion blender partway through.
Step 4: Test for Doneness
Checking if your jam is ready is simple! Use the chilled plate test: place a small spoonful of jam on a cold plate. After a moment, run your finger through the puddle—if the line holds, you’ve nailed the consistency. If not, simmer a little longer and test again.
Step 5: Cool and Store
Once thickened to your liking, remove the jam from the heat and let it cool slightly in the pan. Carefully transfer to clean jars. Let the jars cool completely before sealing and sliding into the fridge. If you’re planning to keep your Strawberry Balsamic Jam longer, make sure to follow tried-and-true canning procedures for shelf-stable storage.
How to Serve Strawberry Balsamic Jam
Garnishes
While this jam shines all on its own, a little flourish can make it irresistible. Try a sprig of fresh mint or a sprinkle of lemon zest for extra freshness. Swirling in a touch of cracked black pepper gives the Strawberry Balsamic Jam a grown-up twist, perfect for a cheese board presentation.
Side Dishes
This isn’t just for breakfast! Beyond your morning toast or warm scones, this jam is dreamy alongside goat cheese crostini, as a glaze for roast chicken, or even dotted on pancakes and waffles. It’s right at home with creamy cheeses, crumbly breads, and even savory sandwiches.
Creative Ways to Present
For a brunch party, serve individual jars of Strawberry Balsamic Jam as favors, or layer it in parfait glasses with Greek yogurt and granola. Dollop it atop vanilla ice cream for a quick, elegant dessert. Or, swirl it into salad dressings and vinaigrettes for a pop of fruity flavor that’s sure to surprise and delight.
Make Ahead and Storage
Storing Leftovers
Once your jam is fully cooled, simply seal it in an airtight container or glass jar and pop it in the fridge. Homemade Strawberry Balsamic Jam will stay fresh and delicious for up to three weeks, making it perfect for spontaneous snacking or easy entertaining.
Freezing
If you want to enjoy the taste of summer strawberries later in the year, freezing is a great option. Ladle cooled jam into freezer-safe jars, leaving a little room at the top for expansion. Freeze for up to six months, and thaw in the refrigerator overnight whenever those jam cravings strike.
Reheating
There’s rarely a need to reheat this jam, but if you want it a touch runnier for drizzling, simply scoop out what you need and gently warm it in the microwave for a few seconds or in a small saucepan over low heat. Stir well and enjoy!
FAQs
Can I use frozen strawberries for this Strawberry Balsamic Jam?
Absolutely! Frozen strawberries work wonderfully outside of berry season. Just thaw and drain them before using, as excess liquid can affect the jam’s set.
Is this jam very sweet? Can I reduce the sugar?
This recipe strikes a balance between sweetness and tang. You can dial back the sugar slightly, but keep in mind that sugar helps the jam thicken and preserve, so reducing it too much may alter the final texture and shelf life.
Does the balsamic vinegar overpower the flavor?
Not at all! The balsamic vinegar in Strawberry Balsamic Jam blends seamlessly with the strawberries, adding depth and a sophisticated note without stealing the spotlight.
How do I make the jam smoother or chunkier?
For a traditional, chunky jam, stick to just stirring as you cook. If you prefer it smoother, use a potato masher partway through cooking or an immersion blender for an extra silky finish.
Is this recipe safe for canning?
Yes, you can absolutely can Strawberry Balsamic Jam for shelf storage! Be sure to use sterilized jars and follow up-to-date water bath canning guidelines to ensure safety and long-lasting flavor.
Final Thoughts
If you’ve never tasted the bright, elegant twist that balsamic brings to strawberry preserves, this is your sign to try making Strawberry Balsamic Jam at home. It’s a simple, joyful recipe that’s endlessly versatile and always impressive. Let this jam turn everyday moments—and every snack—into something truly special!
Print
Strawberry Balsamic Jam Recipe
- Total Time: 45 minutes
- Yield: 2 cups 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in the perfect balance of sweet and tangy flavors with this delectable Strawberry Balsamic Jam. This easy-to-make jam is bursting with fresh strawberry goodness and a hint of balsamic richness, making it a versatile and delicious addition to your pantry.
Ingredients
Ingredients:
- 2 pounds fresh strawberries, hulled and halved
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
- Prepare the Jam: In a large saucepan, combine the strawberries, sugar, lemon juice, balsamic vinegar, lemon zest, and salt. Let sit for 10 to 15 minutes to release juices.
- Cook the Jam: Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 25 to 30 minutes until thickened.
- Texture Adjustment: Mash or blend for a smoother texture if desired. Perform a plate test for doneness.
- Finish and Store: Cool slightly, transfer to jars, and refrigerate once completely cooled.
Notes
- This jam can be refrigerated for up to 3 weeks. Follow proper canning methods for longer shelf life.
- The balsamic flavor complements the strawberries without overpowering them, making it perfect for various uses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 9 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
