Wednesday, May 5, 2010
Strawberry Jam With a Twist
It would have been a shame to waste a perfectly good sundae, wouldn't it? Seriously. Somebody had to eat it before it melted and before I knew it my spoon was scraping the bottom. What was so special about it? It was the strawberry jam made with fresh strawberries and a touch of balsamic vinegar.
I was looking for something to make with the strawberries I picked this past weekend, and found this recipe for jam on Savory Sweet Life. I don't usually attempt jam on a week night, but this recipe looked so quick and easy I couldn't resist. There was no pectin to worry about, and since it made a small batch, there was no need to sterilize or seal jars. It made just enough to put in my refrigerator to enjoy all week.
Treat yourself to some of this now that strawberries are in season. You'll be so spoiled you won't even want the stuff from the grocery store again. The good thing is, this recipe is so quick and easy you won't need the stuff from the grocery store again! If adding balsamic vinegar to your jam seems a bit too risky for you, this recipe works just as well with lemon juice instead. Whichever you choose, it will be sure to add a bright spot to your day.
Strawberry Jam with Balsamic Vinegar
recipe slightly adapted from Savory Sweet Life
2 cups chopped strawberries (packed into measuring cup)
1 cup granulated sugar
2 Tablespoons Balsamic Vinegar or lemon juice
In a heavy saucepan over medium heat, stir together strawberries, sugar and balsamic vinegar (or lemon juice) until boiling. Boil, stirring occasionally until your mixture reaches 220 degrees, or until thick and syrupy. (Mine took about 20 minutes.) Pour into a glass jar and refrigerate. Delicious cold or warmed on biscuits, french toast, waffles or ice cream. (Or whatever else that can be made more delicious with some strawberry goodness.)