Well, it turned out more like Strawberry Syrup than Jam, but it tastes really good and I think pancakes with Strawberry Balsamic Syrup will be delicious. The vinegar adds a really nice layer of flavor. The strawberries were locally grown and organic. The process went quite smoothly, but one thing I would do differently is to crush the berries. The recipe never says to do that and so they really float in the syrup. I hope the challenge for next month will be something. . . . . oh, I don’t know; they say you should be careful what you wish for. I’ll just wait and see.
Strawberry Balsamic Jam
from Eugenia Bone’s Well-Preserved
- 8 cups washed and hulled Strawberries
- 5 cups sugar
- 1/2 tsp unsalted butter
- 5 Tablespoons Balsamic Vinegar
Pour the strawberries into a large, deep, heavy pot and bring to a boil over medium heat. Once the strawberries are boiling, add the sugar and stir until it is dissolved. The sugar tends to burn on the bottom, so keep it moving until it is thoroughly dissolved. Bring to a boil and then add the butter. (The addition of butter keeps the foam volume down.) Turn the heat down to medium low and boil the jam gently for 40 minutes, until thickened to a loose, soft jam. Stir in the balsamic vinegar. Pour into half pint jars and process 10 minutes in boiling water bath.