Quick Strawberry and Balsamic Jam recipe

By Paul Heathcote on Sep 1, 09 11:39 AM

WITH strawberries in plentiful supply and cheap, making jam can be great fun - this recipe has a twist by using balsamic vinegar. It can be quite a nice surprise to use with cooked meats, hams and cold sausages - sounds unusual but it does work.

Quick Strawberry and Balsamic Jam

Ingredients (makes about 4 jars)

750g strawberries de-stalked but kept whole

700g preserving sugar

Juice of one lemon

Teaspoon balsamic vinegar

1 sheet of greaseproof paper

Sterilise the jars by pouring in boiling water and leave for a few minutes before emptying.

Method

1. Place a small plate in the freezer.

2. Place all the ingredients into a large saucepan and stir well with a wooden spoon.

3. Place on a low heat and bring to the boil for about 5 minutes. Remove a teaspoon of the jam and put a tester on the plate to set. If it doesn't set, cook for a further 2-3 minutes before removing from heat.

4. Leave in the pan for 15 minutes.

5. When cool, place the jam in the jars, cover the top with a little circle of greaseproof paper and seal.