I love strawberry jam. It goes good on everything. But I didn't have any pectin, nor do I like the gel consistancy of most jams. So I opted to try and go pectin free. I also didn't just want something plain. I can buy plain jane strawberry preserves at Costco for very reasonable price and its organic. So I found a recipe for jam and saw a modification to add balsamic vinegar to punch up the taste a bit. I made a few tweaks. Here's what I did.
Pectin-Free Balsamic Strawberry Jam
- 2 "dry quarts" fresh strawberries
- 5 Cups sugar
- 1/2 tsp butter
- 5 Tbsp Balsamic Vinegar
Add the butter (to help with foaming) and half the sugar. Stir in until disolved. Then add the remaining sugar. Bring to a simmer and cook for ~45 minutes. Stir often and avoid boil over.
Kill the heat and at the vinegar. Stir to combine well. Done
Now you have some options. I put mine in clean and steriled half-pint jars and boil water bath canned them for 15 minutes (Strongly recommend). You can also just put this in a clean jar, seal and put in the fridge for several weeks. If you go the second route be aware you have a lot of jam to use.
- Jam tastes great!
- A bit runny, but not much, I'll increase my cook time to 50 or 55 minutes next time.
- I didn't even taste the vinegar, so if you don't like a strong taste, you're good to go. I think it just punched up the strawberry flavor some. Next time I'l personally double the vinegar and see what happens.
- That being said, this recipe can be used with confidence.