Balsamic Strawberry Jam is a classic preserve recipe that I kicked up the flavor by adding balsamic vinegar. It’s delicious on biscuits, toasts, oatmeal, and yogurt.
Making jam at home can be intimidating, but it doesn’t have to be. Delicious and unique recipes like our balsamic strawberry jam are quick, simple and fun.
Combining sweet, ripe strawberries with the bold, acidic flavor of balsamic vinegar, this strawberry jam will become a welcomed addition to your table. This recipe is simple and easy to follow, and requires minimal ingredients. While some jam recipes can take up to two hours to prepare, this one can be ready in under 30 minutes. Let’s create a jar of sweet, balsamic strawberry jam that you can enjoy with a variety of meals and snacks.
Balsamic Strawberry Jam
I shared a special day with my mother making this Balsamic Strawberry Jam and couldn’t wait to share it with you.
My mother has canned fruits and vegetables as well as made jams, jellies, and preserves my whole life. I helped her shell peas and butter beans (lima beans), husk, clean and cut off corn, peel peaches; you name it I helped her. Mother taught school during the school year and her ‘Summer job’ (besides raising us and driving us to ball practice and friend’s houses to play) was taking care of the garden.
We canned and froze enough vegetables
to feed an army to last through the winter. Jeez, I don’t know why, I mean, there were stores where you could buy the stuff. It was just how they were raised so that’s what we did. Plus, we ate vegetables
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I never had the desire to can anything. Mother still cans, and best of all she SHARES!!!!!
However, I never saw the need to do it myself, until this year after she had health issues. I realized I need to learn some of her secrets.
Strawberry jam is the best and you just can’t purchase jam-like she makes. Strawberry Jam was my first experience at canning. I love the way it turned out and Ryder loved it as well. He’s always been a Concord Grape Jelly man, until now!
I enjoyed the Strawberry Jam and the canning process so much, I decided I wanted to be more adventurous and try this recipe for Balsamic Strawberry Jam. The balsamic vinegar gives the jam a wonderful tart, robust flavor. It’s my new favorite!
Are you looking for another unique jam recipe? Try Tomato Jam Recipe. What’s your favorite jam or jelly? Have you canned jam or jelly before?
The possibilities for using balsamic strawberries for delicious, homemade jam are endless! Not only does this sweet and savory treat delight the taste buds, but it also can be made without any preservatives or artificial ingredients. When making this jam, it’s important to remember to balance the sweetness from the strawberries with the tang from the balsamic vinegar. All it takes is a few simple ingredients, a bit of patience, and you’ll be enjoying a jar of your very own homemade balsamic strawberry jam.
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Balsamic Strawberry Jam
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- Stem and crush strawberries.
- Heat strawberries, sugar, and pectin in a large pot to boiling. Boil 30 seconds, stirring constantly.
- Remove from heat and skim off foam from the top.
- Stir in butter and balsamic vinegar.
- Ladle quickly into prepared jars. Wipe lids and seal tightly.
Anahi Cabrera says
I may have done something wrong, but I don’t know what =(
It didn’t set, can I fix it?
Flavour is amazing!
What kind of balsamic vinegar, please? The salad dressing kind or the more expensive, thicker, sweeter stuff? Thanks! Imma try this soon!
Just the salad dressing kind, usually it’s with the other vinegars in my store.
oh you’re welcome and I love the jalapeno idea!!!
This sounds so yummy! I love strawberry jam, but have never tried balsamic strawberry jam. We are big balsamic fans at our house, so I’m sure it will be a hit. Thanks so much for sharing. Have a great weekend!
I think I could drink balsamic vinegar, lol. Hope you like it, thanks for coming by ~ Paula
starrd habolt says
Can you put it in a water bath for canning and how long would you water bath it?
I sterilized the jars and lids first and right before I put the jam in, I take the jars out, dry them and fill them 3/4 full, put the lids on, let them sit and listen for the ‘pop’ to seal. But I don’t put the filled jars back in water bath. Is that what you’re talking about?
How long will it keep? (If it isn’t eaten). 😉
3 weeks in fridge, if it’s not sterilized and sealed.
Raquel @ Organized Island says
These look so tasty Paula! Thanks for the reminder to make some jam. I just love this season!
I do too! I could do without winter! Thanks for stopping by.
Julie @ This Gal Cooks says
This looks good, Paula! I love that you used balsamic vinegar in it!
Thank you Julie, I was scared how it would turn out, but I really like it (but my boys don’t- oh well).
Your jam sounds delicious! I love balsamic vinegar, and I’ve been wanting to try the balsamic/strawberry combination. So, your jam will be a great way to do that! Thanks for sharing!! =)
oh, thank you! I hope you love it. I honestly think I could drink balsamic vinegar! :))
Martha @ A Family Feast says
Paula – I love the strawberry-balsamic combination! This jam looks delicious!
Thank you, I love it. Thanks for stopping by.
Kathryn Von Buren says
Some of my best memories are of the whole family, okay well the women in my extended family, getting together and canning, freezing or otherwise preserving the summer harvest from the farm. Passing on the knowledge that food preservation can be done at home safely is extremely important. Glad to know that the vinegar doesn’t affect the jelling process. Looking forward to trying!
When I was young it was just something I ‘had’ to do, mostly I only cut up or washed items, but I value that experience and wish I had participated more in it. Thanks for stopping by.
Cindy Eikenberg says
Paula, this sounds so wonderful! I love that you are carrying on something your Mom does. I have been thinking about trying canning and this is a great inspiration! Thanks for sharing and pinning! Have a happy Tuesday!
Madonna/aka/Ms. Lemon says
I didn’t think you could improve strawberries until I discovered balsamic. 🙂
Isn’t that the truth! I love both and together they’re fantastic!! Thanks for stopping by.
Linda@Tumbleweed Contessa says
I love to see canned jams, jellies and vegetables. There is some sort of pride in the completion of the project. It is a big project. It’s nice you shared with us about your mom and her canning and preserving. My mom did the same thing. And she shared too. Yours are really beautiful.
I’d love for you to link this to What’d You Do This Weekend.
Wishes for tasty dishes,