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

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

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

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

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

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

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

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

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

*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.

pin it button Summer Love: Easy Balsamic Strawberry Sauce and No Pectin Balsamic Strawberry Jam Recipe
About these ads

Comments

  1. Teresa says

    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 :)

  2. says

    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

    • says

      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.

  3. Jax says

    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

  4. Jax says

    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?

  5. Chelsie says

    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.

  6. Jamie says

    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!

    • says

      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.

  7. says

    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.

  8. mel says

    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 :-)

  9. Sharlene M says

    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.

  10. Tammy says

    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!!!

  11. Linda says

    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

  12. Judy L says

    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!

  13. Sara Helzer says

    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. :)

  14. says

    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.

  15. says

    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!

  16. says

    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!!!

  17. Di says

    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’

  18. p wright says

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

  19. says

    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!

  20. Sharon says

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Anti-Spam Quiz: