- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
Ingredients
1 quart strawberries, hulled
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt
Directions
- Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Traditional Tea-Less Tea Party
