Then, I made Balsamic Strawberry Jam. This Jam has a slight savory taste to it, kind of like a red pepper jam. My favorite way to enjoy it is on a cracker topped with Greek cream cheese or goat cheese and a little dab of the jam.
These little jars of jam would be great party favors. Whether you have traditionalists in your crowd or foodies looking for something a little different, each flavor will be a sweet surprise take home gift for your guests!!
Traditional Strawberry Jam
(makes four 4 oz jars)
- 1 1/3 cup strawberries, hulled and crushed
- 1 1/2 tbsp. pectin
- 1 cup sugar
Strawberry Balsamic Jam
(makes four 4 oz jars)
- 1 1/3 cup strawberries, hulled and crushed
- 2 tbsp. balsamic vinegar
- 1 1/2 tbsp. pectin
- 1 cup sugar
- 1/4 tsp. black pepper
Directions for both varieties:
Hull and crush strawberries. I used a food processor to pulse the strawberries for about 10 seconds. Combine fruit and balsamic vinegar (if using) in a large saucepan. Stir in pectin. Bring to a boil, over high heat.
Once fruit is at a full roiling boil, add sugar. Stir to dissolve. Return mixture to a full boil, let boil for one additional minute. Remove from heat. (Add black pepper if making Strawberry Balsamic variety). Skim foam, if desired.
Fill small jars with hot jam. Let cool about 30 minutes to room temperature. Enjoy jam now or refrigerate for up to one month. Can also be kept in the freezer for up to six months. Simply thaw in the refrigerator when ready to eat.
Had never heard of balsamic strawberry jam before! You’re right, these would make wonderful favors. 🙂