Summer Love: Easy Balsamic Strawberry Sauce and No-Pectin Balsamic Strawberry Jam Recipe

by Alice Currah on July 1, 2009. Updated January 10, 2010

strawberrybalsamicjamsauce

A few weeks ago I made the most divine cream scones slathered with homemade balsamic strawberry jam. With the abundance of local strawberries I’ve become addicted to the small addition of balsamic vinegar to sauce and jam. This week my local grocer was selling 1/2 flats of Sakuma Strawberries from Skagit county for $5.99!!! I bought 4.

For those of you who think adding vinegar to fruit is weird, I can only encourage you to try it before passing judgment. The balsamic vinegar truly enhances the flavor and color of the strawberries in the most wonderful way.

To make both the sauce and jam, you use the same process except for jam, the cooking time is slightly longer. Both recipes require no pectin and is surprisingly very easy with only 3 ingredients (strawberries, sugar, and balsamic vinegar). The sauce is wonderful over vanilla ice cream, yogurt, and oatmeal. The jam makes an excellent spread for toast and scones. Either way both recipes are a win-win recipe for you. Enjoy!

strawberrybalsamicsauce

Easy Balsamic Strawberry Sauce Recipe

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

Directions:
Cook strawberries, sugar, and balsamic vinegar in a medium pan on med-high heat for about 10 minutes stirring occasionally. I usually eye-ball the thickness of the sauce to determine when it is done. When the sauce is the consistency of maple syrup on the back of your spoon, remove from heat and allow to cool. Serve warm or cool. Enjoy!

strawberriesinthepan

strawberrybalsamicsugar

strawberrybalsamicpour

strawberrybalsamiccooking

strawberrybalsamicspoon

Easy Balsamic Strawberry Jam Recipe

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

Directions:
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. remove from heat and allow to cool. Enjoy!
strawberrybalsamicjam1

*How about using some homemade strawberry sauce or jam with on strawberry shortcakes?

*Looking for a cherry jam recipe? Find Alice’s homemade cherry recipe post here.

Share Button
About these ads
     

{ 51 comments… read them below or add one }

Kamran Siddiqi July 1, 2009 at 9:58 am

Hi Alice! You’ve done it again. You have me drooling over your posts. You have two great and simple recipes that I am definitely making. Whether it’s for my ice cream, or for a cake that I am planning to make, these great recipes will definitely be put to use.

Great post!

Reply

Jen @ My Kitchen Addiction July 1, 2009 at 9:58 am

Looks fantastic! I have been meaning to make something with Balsamic vinegar and strawberries ever since I bought the Rubio Balsamic in Boston. This sounds delicious!

Reply

Danica July 1, 2009 at 1:38 pm

Wow – how good does that Jam look. I LOVE the idea of using Balsamic in it too!

Reply

Nutmeg Nanny July 1, 2009 at 1:39 pm

Delicious! I love the strawberry balsamic combination and I can only imagine how great it taste in jelly form. I love how you spooned it over ice cream too….yum!

Reply

Madeline July 1, 2009 at 2:12 pm

Beautiful photos Alice! I just happen to have a whole bunch of strawberries waiting to be made into jam. I was going to go for strawberry rhubarb but I think you just changed my mind :)

Reply

jenn July 1, 2009 at 2:29 pm

Mmmm… pass me some crusty bread and I’d be happy all day. I love the flavors of strawberry and balsamic vinegar. I never thought to put the two together. I’v'e got to try this out when I next get some strawberries.

Reply

Zenchef July 1, 2009 at 9:55 pm

I love strawberries & balsamic over a simple panna cotta. Mmmm.. It’s a match made in heaven.
Once or twice, on special occasions, i even used a 50 years old balsamic and THAT was better than.. err.. nevermind! :) Very old balsamic becomes very sweet and syrupy and the flavor is so complex. Hard to describe but incredible.

Nice work Alice. You’re hired! hehe.

Reply

Hummingbird Appetite July 2, 2009 at 7:11 am

I’ll definitely have to try this!

Reply

Susan from Food Blogga July 2, 2009 at 1:37 pm

I love to make jam like this too. I never have pectin in the cupboard, but I have found that it still comes delicious!

Reply

Peabody July 2, 2009 at 11:44 pm

Looks wonderful. Would love that over yogurt.

Reply

Debbie July 3, 2009 at 3:36 pm

These pictures make me want to lick my computer screen. (Did I just say that out loud?) I love strawberries anyway – and with balsamic vinegar they only get better. These recipes are fantastic – and I’m now adding strawberries to my grocery list so I can make the sauce! I hope there’s enough to share with my family! lol

Reply

Kevin July 4, 2009 at 12:59 pm

That sauce covered vanilla ice cream looks so good! I am going to have to try a pectin-free jam sometime.

Reply

Lori Lynn July 5, 2009 at 11:03 am

Strawberry + Balsamic = great pairing
Your jam sounds excellent.
LL

Reply

Alice July 5, 2009 at 6:20 pm

Thanks everyone, I hope you have a chance to make this when local strawberries are still in season!

Reply

Michelle July 5, 2009 at 6:37 pm

Mmm. Looks delicious. Your photos make me wish I had some right now.

Reply

Kamran Siddiqi July 5, 2009 at 9:55 pm

This Jam was off-the-hook good! I made it with the cream scones (which were also AMAZING) and it was as if I were in heaven. The recipe was super easy to follow, and I even took a couple great photos while making the jam.

Also, I would recommend using a good quality balsamic vinegar just because it makes all the difference (I don’t know what it is). I did a test between using a cheaper bottle of balsamic vinegar compared to using a good quality balsamic vinegar (which was just a few dollars extra) and you could taste the difference. Or maybe it was just me…

Out of 5 stars, I would definitely give it a 10 because it was that good. This is a must try recipe!

Reply

jamieofalltrades July 5, 2009 at 11:56 pm

Yes! I really want to make this!

Reply

stephchows July 14, 2009 at 8:02 am

HI! Seriously beautiful pictures! I’m hosting a jam exchange this month and was wondering if you’d like to join in?? I’m trying to gather a whole bunch of people and all it takes is being willing to mail 2 jars of jam to someone. All the info to sign up is here: http://stephchows.blogspot.com/2009/07/jam-exchange.html

Hope you can join in!

Reply

Mary July 22, 2009 at 12:10 pm

Alice I made the strawberry and balsamic vinegar jam and it’s delicious, I’m make lots more to use next year for my daughter’s bridal shower as a gift to the guest.
now I’m looking for a orange and lemon jam would you have a great receipe?

Thanks again,

Reply

Rhea March 2, 2010 at 4:33 pm

Holy cow. I just made the sauce and spooned some over ice cream. Insanely good!!! Who knew just adding a little balsamic could turn something already delicious to extraordinary.

Reply

Ashley March 21, 2010 at 10:22 pm

Can you freeze this jam?? As in can you make it a freezer jam without adding pectin? New to jams…thanks.

Reply

pita bread March 30, 2010 at 12:23 am

I love fresh strawberries with balsamic vinegar, but never thought of making a jam like that. I can already see myself eating it with a spoon, lol.

Reply

charm April 20, 2010 at 9:05 pm

The recipe is amazing (if a little to sweet for me; easily rectified though) and the balsamic vinegar really does pack a punch and bring out the strawberry flavour more. I made it along with your cream scones and the resulting strawberry shortcake was wonderful. Thanks loads!!

Reply

Debra May 15, 2010 at 2:45 am

Is there a way to preserve this jam/sauce recipe via canning method? I would love to add this spectacular recipe to my pantry.

Reply

Teresa June 7, 2010 at 11:53 am

Oh my, this looks delicious! Do you think this sauce would pair well with chicken (with feta and fresh basil) or would it be too sweet for that?

Reply

alice June 7, 2010 at 1:49 pm

Hi Teresa,
I would reduce the sugar down to 1/4 cup and add more if you need it. Your chicken and feta suggestion sounds amazing. If you make it, let me know how it goes.. I think I want to give it a try too!

Reply

Teresa June 11, 2010 at 10:01 am

Thanks for your reply! I tried out the recipe last night, reducing the sugar to 1/4 cup as you suggested, and it turned out great. I simply cooked the chicken in a pan and topped it with chopped fresh basil, feta cheese, and the sauce. Next time I think I want to try stuffing the chicken breasts with the basil and feta, baking them, and then topping with the yummy sauce! This was delish and super easy. Now I want to buy more strawberries and try out the jam :)

Reply

Jax June 24, 2010 at 11:35 pm

Hi Alice and everyone
I was trying to make strawberry preserves for the first time and googled if I can do it without pectin. I landed here. What a wonderful bunch of people. Nice to meet you. I am about to make this sauce. Everyone who positive-plus about this.

This sounds like it would be a nice added touch to drape it over brie crepes. Hot or cold crepes
I am definitely bookmarking this page.

BTW – the website is not mine but my insanely talented daughter

Bon Apetite

Reply

alice June 25, 2010 at 2:20 am

Jax: So glad you like the recipe, it is one of my favorites!! I’ll have to drizzle some of this on a lemon meringue pie like you suggested.. sounds divine. And your daughter is a very talented songwriter/singer.

Reply

Jax June 25, 2010 at 12:24 am

OK..now THAT was too easy and unbbbbbbbelievale.
Wow. Ok …new passion

I make a great salad with lettuce, slivered carrots and thin slice purple cabbage, green pepper, cheddar chunks, chunks of pineapple, strawberry, mango, oranges
I usually top this with Krafts new mandarin orange salad dressing..well well..no more. Guess what I am using now.
then I sprinkle chinese fried noodles and slivered almonds

Serve with a frosty cold sangria

I will send a picture next time I make one

Reply

Jax June 25, 2010 at 12:28 am

I promise, I am going to bed.

to dream of this sauce kissing the top of a Lemon Meringue Pie
Have I just died and gone to heaven?

Reply

Chelsie June 27, 2010 at 9:12 pm

I’ve just found your website today and well, I am awaiting that Plum Cardamom Coffee Cake to make it’s exit outta my oven. Thank you for having my home smell like LOVE. Your photos, displays, arrangements are simply, simply just stunning.

Also being of mostly Asian descent you are the first food blog that I have found with Asian dishes. I hope that you post more! Kim chee has never looked so good! Thank you again from my household and the bellies inside.

Reply

Jamie June 28, 2010 at 2:27 pm

Hi Alice,

Is there a way to can/preserve this jam? I have never made jam before, and this looks easy and delicious. I’m hoping to store some for the the fall and winter to have on hand after baby #2 arrives.

Thanks!

Reply

alice June 29, 2010 at 7:21 pm

Hi Jamie,
You can preserve the jam by canning it. I don’t have canning instructions on the site but if you go to The Pioneer Woman’s site.. she has a post on how to do it here.

Reply

redraven July 20, 2010 at 10:53 pm

OMC!!! OH MY CUPCAKES, this is stupendous looking. I love cooking with balsamic vinegar. I am going to the stove right now and make me some awesome strawberry jam, and sauce to share with my friends..They will totally love this. Thanks for the secret ingredient.
I made dried apricots in a crock pot and wow what a thrill.
Can’t wait to visit your site again…This is one comfort food adventure. Blessings.

Reply

mel August 1, 2010 at 10:18 am

Hi Alice,
I tried your recipe last night with some wild blackberries & a handful of strawberries from the local stand. Great results! I will be making a ‘real’ batch today. Thanks for the tip :-)

Reply

Sharlene M August 5, 2010 at 7:59 pm

Hi Alice,

Thanks for the recipe! I made 4 batches of this recipe…my first time to make jam AND canning it. My goal was to can and give away as gifts, …on second thought, I may be keeping it all myself :)

Also appreciate sharing the Pioneer website on how to can. super easy.

Reply

Tammy September 3, 2010 at 9:22 pm

OH MY GOODNESS!!!!!!!
When I read this recipe I thought what does strawberry jam have to do with balsamic vinegar ? Not having pectin in the house, not much sugar and I actually had balsamic vinegar in the cupboard; go figure…I said well if its bad I’ll just throw it out, well…I can NOT believe how delicious this simple recipe was to make and how extremely delicious it tastes. To all who read these reviews, YOU MUST try this is sooooo delicious-aliwishious!!!
Thanks!!!

Reply

Linda April 5, 2011 at 11:49 pm

This is my first time on this site, and I am sooooo excited. I am only bummed that my local strawberry stand is not open at night. I will go in the morning and get a 3 pack of “regular” strawberries for the cream scones, and a flat of “seconds” to make the sauce and jam. This will be a surprize dessert when my daughter and granddaughter come over for American Idol. I can hardly wait to try the recipes! Thank You

Reply

Judy L April 20, 2011 at 3:05 pm

I just made this jam for the first time yesterday. I was a little weirded out by the balsamic vinegar and strawberry combo but it is SO good! How long so you think this would keep in the fridge?

thanks for the recipe!

Reply

Sara Helzer April 26, 2011 at 5:17 pm

I just made this jam. Soooooo tastey! Its very hot right now, but I know it will be incredible when it is cool. I was very hesitant to try it with the vinegar. But as my husband says, “If you don’t like how it turns out, don’t make it again”. Words to live by. Thanks for posting this recipe. I also want to try it with half Splenda and half Sugar. :)

Reply

VAL from Southern Maryland May 13, 2011 at 8:42 pm

Alice:
I “stumbled” upon your recipe for the “Balsamic Strawberry Jam” while looking for new scone recipes! OMG!! Although I had to cook it longer than 20 minutes to get to 220 degrees, this recipe is just beyond scrumptous. My youngest sister (no children) hosts a Mothers Day Tea for mothers in the family and friends every year (now over 15 years) — my input is always the scones. This year I not only made your cream scones which were great but the Balsamic Strawberry Jam was the hit of the party! BTW my daughter asked me to make some more “BSJ” this weekend. Thank you and God Bless you — my “sweet and savory” friend.

Reply

Mariah May 29, 2011 at 2:46 am

This was simply delicious! As you said, it has proven to be tasty on just about anything. I loved it in a brioche panini with brie. Here’s the recipe (super easy!)…

http://mariahskitchen.com/2011/05/strawberry-brie-panini/

Reply

Vicki Bensinger July 12, 2011 at 10:47 pm

I was just visiting http://www.ScrambledFruit.blogspot.com and saw her wonderful recipe for Jam which I’ve yet to make but have always wanted to. Then I saw her link for Strawberry Jam and mentioning that she found the recipe on your site. So here I am and I love the sound of this with the balsamic vinegar. Strawberries taste incredible with balsamic vinegar so I can only imagine how phenomenal this will taste in jam form.

My husband goes through jars of jam each month so I will definitely try this soon along with the blackberry jam.

By the way your blog looks fantastic! I look forward to returning.

Have a great day!

Reply

Vicki Bensinger July 12, 2011 at 10:48 pm
Laurie July 18, 2011 at 2:31 pm

would you recommend cane sugar as opposed to white? I wasn’t sure if I read that somewhere but now I can’t find it. I am going to use your recipe for a ricotta cheesecake this weekend. I can’t wait!!!

Reply

Di August 27, 2011 at 4:46 am

My jam takes much longer to thicken to the honey state, whatever recipe I use. I dont have a thermometer to check temp…any ideas what to do?
Tastes great tho’

Reply

p wright June 23, 2012 at 11:17 pm

I just made two batches of this and love it, the second batch I added black pepper soooo good great over goat cheese

Reply

Amanda July 20, 2012 at 9:04 am

I have never tried to make jam before, but this recipe looked really easy, so I made this last night. I used the lemon juice version not the balsamic. I refrigerated it overnight and it was really hard this morning. Not completely solid, but not spreadable. Did I cook it for too long?

BTW, I love your cookbook!

Reply

fotos online bestellen December 10, 2012 at 12:31 am

Very good post, I love it.

Reply

Sharon June 9, 2013 at 6:25 pm

Loved this recipe! We added black pepper which gave it another layer of flavor. And while we were going strawberry crazy, we made homemade strawberry ice cream and swirled the jam in after the ice cream had partially frozen.

Reply

Leave a Comment

Anti-Spam Quiz:

{ 5 trackbacks }

Previous post:

Next post: