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