Strawberry Jam with Balsamic and Mint
You can cook the whole berries or mash the berries before cooking. Balsamic adds a nice contrast to the sweetness of the strawberries. If jam is still liquid after cooking you can add pectin. Store the jam in a cool dark place or in the refrigerator.
Strawberry Jam with Balsamic and Mint Recipe
By Published: June 12, 2013
- Prep: 10 mins
- Cook: 40 mins
- Ready In: 12 hrs 50 mins
You can cook the whole berries or mash the berries before cooking. Balsamic adds a nice contrast to the sweetness of the …
Ingredients
- 500 g strawberries
- 500 g cane sugar
- 80 ml balsamic vinegar
- 2 sprigs mint
Instructions
- Put the berries in a large saucepan and add the balsamic and sugar. Leave the strawberries overnight.
- Boil strawberries initially on low heat until the sugar has dissolved, add sprigs of mint, and stir. Then just turn up the heat a little more and cook for about 10-20 minutes, stirring occasionally. When the jam thickens, turn off heat and remove foam. Leave the jam for 30 minutes, then pour into sterilized jars.
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