Balsamic Strawberry Jam

by Kate on August 26, 2013

Balsamic Strawberry Jam -

In the height of summer with plump strawberries everywhere I knew I wanted to make them into jam before they’re all gone and the cold weather sets in. And you all know me, what do I love with my strawberries? Balsamic vinegar.Β Much like that lovely Rosemary Peach Butter, this Balsamic Strawberry Jam is beyond easy to make. That being said, you will be so happy it is because in the end you’ll have 8 jars that capture those summer strawberries at the peak of freshness to get you through the dreary winter months.

Balsamic Strawberry Jam -

I’ve made two batches so far and I may make another before the strawberries disappear because all but 2 jars of my first two batches are already gone. Family and friends loved this jam! It’s like biting into the sweetest, ripest summer strawberry and that balsamic vinegar really heightens the flavor. Β You could use it when making my favorite Chocolate Cake with Balsamic Strawberry Whipped Cream Filling or stirred into vanilla ice cream. Spreading it on my morning English muffin has been the way I’ve been enjoying this strawberry jam most often but I’ve also used it in two recent dishes that I cannot wait to share with you. In the meantime, get jammin’! I’ll have other ways for you to use this strawberry jam soon but eating it right off a spoon is perfectly acceptable also.



One Year Ago: Butterscotch Blondies & Pate A Choux Swans with Vanilla Creme Patisserie

Balsamic Strawberry Jam

1 hour

Yield: 8 (8 oz) jars

Balsamic Strawberry Jam


  • 6 pounds fresh strawberries, hulled and coarsely chopped
  • 1 cup balsamic vinegar
  • 2 cups granulated sugar


  1. In a large, deep pot combine strawberries, balsamic vinegar and sugar. Bring the mixture to a low boil and cook for 20 minutes, until strawberries are tender. Mash the strawberries a bit with a potato masher to break them up but leave the mixture chunky. Continue boiling, stirring almost constantly until mixture has thickened and coats the back of a spoon, about 30 minutes.
  2. To Can:
  3. Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes, making sure the water covers the jars completely. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids and move onto the clean towel.
  4. Divide the hot jam evenly between the jars, leaving 1/2-inch head space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings just until hand tight. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom, ensuring the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the jars and let cool completely on a clean towel untouched overnight.
  5. You may begin to hear popping sounds. This is completely normal and good sign the jars have been processed properly. The next morning, check the lids to ensure they don't budge or flex. If so, place the jar in the refrigerator and use right away.

{ 19 comments… read them below or add one }

suzanne August 26, 2013 at 8:30 am

Your jam looks like it’s the perfect consistency, love strawberry and balsamic, I’ve never made jam with it before. It also seems relatively low in sugar. Very nice!


Kate August 26, 2013 at 2:01 pm

Thank you Suzanne! You know how I adore strawberries and balsamic together so it seemed like a natural choice when I decided to make strawberry jam.


Ruthy @ Omeletta August 26, 2013 at 9:37 am

I’ve never thought about adding balsamic vinegar to strawberry jam, but it’s a genius idea if I ever heard one! This looks incredible. Looking forward to what else you have up your sleeve for this jam… πŸ™‚


Kate August 26, 2013 at 2:02 pm

Thanks Ruthy! And jam treats are acomin’! πŸ˜‰


Jennie @themessybakerblog August 26, 2013 at 10:04 am

Jam and biscuits are my favorite. This jam looks wonderful!


Kate August 26, 2013 at 2:03 pm

Thanks Jennie! After the success of the peach butter you gave me the inspiration to try again. I just used different fruit and did the same method. Thanks so much for basically teaching me how to make jam! Everyone knows how much I adore strawberries and balsamic vinegar together so I knew after making that peach butter I was going to have to try making balsamic strawberry. So glad I did!


Cathy Pollak ~ Noble Pig August 26, 2013 at 11:30 am

Want with coffee….now!


Nan August 26, 2013 at 7:35 pm

I know for a fact just how delicious this jam is since I was actually a recipient of this yummy treat! It was one happy surprised when I found your package of jams in my mailbox. Thanks, Kate. You really made my day!


Kate August 28, 2013 at 8:41 pm

I’m so happy you enjoyed it Nan! It’s not often I make something that will survive a trip from New Jersey to Ohio but I knew that would make it. You’re very welcome!


laurasmess August 27, 2013 at 1:11 am

This is such a fantastic idea Kate! I adore strawberries and balsamic also. It’s so, so delicious so I can imagine how good this jam must be. Also: how did I miss the rosemary peach butter?! Wow! You should bottle this stuff to sell it. You’d be a millionaire (but probably very, very tired from the late night jam sessions, haha!) xx


Kate August 28, 2013 at 8:39 pm

HA! Jam sessions πŸ˜‰ Love it! And thank you so much. I’m so happy you like this!


Ashley | Spoonful of Flavor August 27, 2013 at 9:07 am

Oh wow, I love balsamic strawberries. What a wonderful idea to preserve them as jam, yum!


Helene D'souza August 27, 2013 at 9:56 am

We are big time jam makers in my family! Excited to have found your recipe, so sweet that you shared it with us all! =)


Kate August 28, 2013 at 8:38 pm

Hope you enjoy this one if you make it Helene! It’s my favorite.


Maria | Pink Patisserie August 27, 2013 at 11:44 pm

I love these flavors together and in jam? That’s perfection!


Kate August 28, 2013 at 8:36 pm

Thank you Maria!


Kim Beaulieu September 1, 2013 at 10:53 pm

I need this in my life right now. I just want to shove my whole face in the jar.


Becca from It's Yummi! April 29, 2014 at 10:27 am

I LOVE how I bounced onto this recipe through Pinterest in the middle of Spring. It’s the PERFECT time to start planning for some jam sessions! πŸ™‚


Kate April 30, 2014 at 9:34 am

So happy you found it Becca! This is a favorite of mine. Last year I wish I had made even more. I’ll be making a double batch this year for sure. Enjoy!


Cancel reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs