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Flavorful Strawberry Jam with Balsamic Reduction

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A tangy, rich homemade strawberry jam enhanced with a balsamic vinegar reduction for a sophisticated twist on a classic spread.

Ingredients

Scale
  • 4 cups fresh strawberries (about 600g), hulled and halved
  • 1 cup granulated sugar (200g), adjust to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup balsamic vinegar (60ml)
  • 1/4 cup water (60ml)
  • Optional: 1 tablespoon pectin

Instructions

  1. Wash, hull, and halve the strawberries. Place them in a large heavy-bottomed saucepan with sugar and lemon juice. Let sit for 10 minutes to macerate.
  2. Place the saucepan over medium heat. Stir occasionally as the sugar dissolves and the mixture begins to bubble. Gently mash some berries for texture. Simmer for 15-20 minutes until thick and glossy, watching to prevent burning.
  3. In a small saucepan, combine balsamic vinegar and water. Simmer over medium heat, stirring occasionally, until reduced by half and syrupy, about 10-12 minutes. Avoid burning.
  4. Slowly stir the balsamic reduction into the strawberry mixture. Continue cooking for 5 minutes, stirring frequently. If using pectin, add it now following package instructions.
  5. Test jam consistency by placing a spoonful on a chilled plate; if it wrinkles and doesn’t run immediately, it’s ready. If too runny, cook a few more minutes and test again.
  6. Remove from heat and let cool slightly. Pour into sterilized jars while warm. Cool completely before sealing and refrigerating.

Notes

Use ripe but firm strawberries for best texture and flavor. Reduce balsamic vinegar carefully to avoid burning. Test jam set with the cold plate method. Optional pectin can be added for a thicker jam. Store in refrigerator up to 3 weeks or freeze for longer storage.

Nutrition

Keywords: strawberry jam, balsamic reduction, homemade jam, easy jam recipe, fruit preserves, sweet spread, brunch recipe

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