Thursday, June 4, 2009

Strawberry Balsamic Jam (Part 3)

Strawberries and balsamic vinegar. It seemed like a strange combination. My mother even gave me a skeptical look, one of those "don't blame me, Leah, when it's horrible" looks, when I suggested it. But I was right. It is pretty good. The Strawberry-Balsamic Jam comes in right in between the two other varieties. The strawberry is good, but pretty plain, like the girl-next-door who you like but don't really want to marry. The port wine is so rich and sweet that you can't eat very much. The Strawberry-Balsamic is a nice middle ground, sweet but not overly so and exotic enough of a taste so it's not boring.

Eat Rating: Awesome
Difficulty: Medium-hard. No pectin in this, so you're in for the long haul.
Comparison: I think, just maybe, this is my favorite. Don't tell the others.

From "Nine Bean-Rows"

4 cups strawberries, washed and crushed
1 1/2 cups sugar
1 lemon, juiced
3 tbsp balsamic vinegar
3 1-pint jars

In a large saucepan, combine all the ingredients. (To cut down on cooking time, you can let the berries mascerate in the sugar for 20 minutes or so). Heat over medium until boiling, then cook for about 30 minutes until the jam begins to sheet. Fill jars as previously directed.

1 comment:

  1. I finally got up the courage to try this. It was delicious! You gave great canning instructions I have always been to afraid to try it before but I had no problems following your guide :)