The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
We make a lot of jam. I mean a LOOOOT of jam. Our pantry is stocked with apocalypse-preparation levels of jams, marmalades, curds, chutneys, and compotes. We have an average of about 5 open variety of jams in our fridge at any given time. Short of Frank Smuckers, there are not many people who have more jam on hand than us.
And none of those jams, none of them, are better than balsamic strawberry jam.
It all starts with the fresh strawberries, of course.
Although Sara does most of the canning, it is something of an “all hands on deck” situation. The kids do seem to honestly enjoy the fact that they get to help make the food (although, it’s possible they are just humoring me). Especially something as delicious as jam.
Now, I know what you’re thinking: balsamic vinegar in jam? That sounds absolutely disgusting. Why would I want to pollute something as simple and delicious as strawberries and sugar with balsamic vinegar?
I DON’T KNOW.
But you do. Oh, how you do. I’m afraid you’re just going to have to take my word on it. I’m something of an expert, you know.
Did I mention that there is no better jam? There is no better jam.
Use it on whatever you use jam on, but also try it drizzled on some vanilla ice cream. Heavenly.
Naturally, no recipe is complete without the secret ingredient: one photobomb.
Recipe adapted from Farmish Momma:
- 8 cups chopped strawberries
- 3 cups turbinado sugar (white sugar would work too)
- 5 tbsp balsamic vinegar
- Put the strawberries, sugar and balsamic vinegar into a pot and cook on medium high.
- Mash the berries a little to get the juice out. Once it is boiling, lower to medium and let cook for about 25-30 minutes until it passes the freezing plate test (drop a little bit on a plate you had in the freezer and if it does not drip and gels up you are done).
- Process in whichever way you use to can preserves (might I recommend this excellent canning tutorial). Makes about 5 half-pints.