Breads and Breakfast
Easy Homemade Strawberry Balsamic Jam Recipe
This isn't your average grocery store jelly; it's a sophisticated, glossy preserve where the sweetness of sun-ripened strawberries is sharpened by a tangy balsamic finish. A hint of cracked black pepper adds a subtle warmth that makes this jam the perfect companion for creamy brie or a simple morning croissant.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 12
- Level
- Easy
- Per serving
- 85 kcal
Method
Combine the quartered strawberries and granulated sugar in a heavy-bottomed saucepan. Stir well and let the mixture sit for about 30 minutes at room temperature to allow the berries to release their natural juices.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to ensure the sugar is fully dissolved.
Add the balsamic vinegar, lemon juice, and cracked black pepper. Reduce the heat slightly to maintain a vigorous simmer.
Continue to cook, stirring often to prevent scorching on the bottom, for about 20 to 25 minutes. The jam is ready when it reaches 220°F (105°C) on a candy thermometer or when it passes the 'plate test' (a spoonful placed on a chilled plate wrinkles when pushed with a finger).
Remove from heat and skim off any foam from the surface if desired. Let it cool for 10 minutes before transferring to clean glass jars.
Allow the jam to cool completely at room temperature before sealing and storing in the refrigerator.
Notes
Use high-quality balsamic vinegar for the best depth of flavor; a cheaper vinegar can sometimes be too acidic.
Don't over-process the berries if you like a chunky jam; they will break down significantly during the boiling process.
The lemon juice is essential even if you don't want a lemon flavor, as the acid helps the natural pectin in the strawberries set the jam.
If you prefer a perfectly smooth texture, you can use an immersion blender for 15 seconds before the final simmer.
