Last year, I made jam for the very first time. The process was pretty simple and straightforward and not as daunting as I had thought it would be. Yesterday, after a very long time, I made another batch of the same jam. I used my original recipe but made a couple of changes. This time I added a splash of balsamic vinegar to the strawberries while they were cooking. I also substituted the cloves with some nutmeg. Both balsamic vinegar and nutmeg turned out to be fantastic additions to the recipe and the resulting jam had the most wonderful taste.
- 1 16 oz. pack of strawberries, hulled and chopped
- ½ - ¾ cup sugar (I used ½ cup- adjust according to your taste and sweetness of the strawberries)
- 2 Tbsp balsamic vinegar
- Juice of half a lime
- 1/4 tsp or a large pinch of freshly grated nutmeg
- A pinch of salt
Place the chopped strawberries in a saucepan and cook, stirring frequently until the juices are released. Crush the larger pieces of fruit.
When it starts to boil, add the sugar, balsamic vinegar, lime juice, nutmeg powder and salt. Cook over medium heat, stirring constantly, until the mixture thickens (it took me about 25-30 minutes).
Allow the jam to cool and transfer it to a clean jar. Store in the refrigerator. It will keep for at least a week.