The Best Strawberry Balsamic Jam Recipe You'll Ever Taste

August 21, 2012 7:21 AM EDT
Strawberry Balsamic
Strawberry Balsamic Jam to make the summer seem like some actually nice season. (Photo: Creative Commons)

Like Amy Adams and Meryl Streep, strawberries and balsamic vinegar are one of those unlikely flavor combinations that end up being a match made in heaven. You're probably used to it in your summer salads, by accident, when a vinaigrette ends up coming too close to your vibrant fruit accents. If you're intrepid, perhaps you've used strawberries and balsamic vinegar to top a cake.

With this recipe, you can see the two like you've never seen them before: in a jam. It's our absolute favorite way to eat strawberries and balsamic flavor: combined on a piece of toast with some unsalted butter around noontime.

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-Take eight large strawberries and cut them in half down the middle. Add them to a deep pot and boil them over medium heat.

-Once you have that perfect boil going, add five cups of sugar and keep it stirring so as to dissolve, scraping the bottom of the pan to ensure that sugar is not settling there and will not burn your jam.

-Return the water to a boil, adding up to one teaspoon of unsalted butter should the pot get too foamy.

-Turn the heat down to medium-low, and give the berries a nice simmer for forty minutes, or until they've started to thicken.

-Add five tablespoons of good quality balsamic vinegar. If it's too cheap, the jam will end up too acrid. The more expensive this jam ends up, the fruitier it will be.

-Put the jam in jars, seal them tightly, and cover the jars in three inches of water. Boil the jars for ten minutes. Put them in the fridge.

Once it's cool, spread that jam on just about any piece of toast that looks a little naked. My favorite way to eat it is with unsalted butter on a piece of tapioca bread.

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