Saturday, September 12, 2009

A Balsamic Strawberry Jam Session

We're in Libya now!

This creation came out of the necessity of cleaning out my freezer right before we left for Libya. I had some strawberries that I had frozen earlier this summer in there, and I was anxious to use them before I left. And I thought a jam would be a perfect solution.

I've never made jam before, but always wanted to try. I didn't have any canning equipment, but that was okay because I wasn't planning on keeping it long. I ended up using almost all of it in my Cottage Cheese Pufflets that I made for TWD (coming soon).

But even though this was my first time, I thought the jam turned out awesome. I didn't have any pectin, and I didn't want to buy any, so I searched for a recipe that didn't call for any, and I came across this recipe. It called for balsamic vinegar, which I was a little hesitant doing, especially when I smelled it while cooking, but it turned out just fine, good in fact.

This came together quite easily, and it actually set up like a jam. I was so pleased. And the flavor was great, too. Easy and tasty, you can't beat that combination. So try this recipe out!

Easy Balsamic Strawberry Jam Recipe
from Savory Sweet Life

2 cups of chopped strawberries
1 cup of sugar
2 Tbl. of balsamic vinegar

Cook strawberries, sugar, and balsamic vinegar in a medium pan on med heat for about 20 minutes stirring occasionally. I usually eye-ball the thickness of the sauce to determine when it is done. When the jam mixture has reduced to the consistency of thick honey or 220 degrees F. ( I don't know if mine ever got to a thick honey stage, but I waited until it thoroughly coated the spoon and tried to remember what heated up jam looked like.) Remove from heat and allow to cool. Enjoy!