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.
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
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’
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!!!
Oops I meant http://www.ScrambledHenFruit.blogspot.com
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!
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/
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.
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. 🙂
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!
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
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!!!
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.
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 🙂
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.
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.
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!
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.
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
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.
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?
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
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 🙂
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!