My grandma made the best guava jelly – it makes me sad I didn’t learn from her before she passed. So, I decided I would learn. It was on my list for the summer but I didn’t get around to it until this past weekend. Yep, after the season for fresh fruit. Oh well, there’s always next year. And, I didn’t do that second half of the process where you actually seal the jar to preserve the jam; technically this isn’t qualified as “fruit preserves” like I categorized it. But, it would be if I finished the process. I’m going to look into that second half, promise. So, jam. Jam is a start to my goal of jelly. It’s not quite jelly but it’s a close relative! This jam recipe is quite the show-stealer.
I assure you, there is another bread post coming tomorrow. I just felt this one had to come first, I didn’t want to overwhelm you with too much bread all at once. Then, you’d realize how bread crazy we went this past weekend. Who am I kidding? You all already know we’re bread crazy over here. Anyways, when you have bread, you need a great jam or jelly to go with it!
This jam is thick and sweet. The balsamic vinegar complements and adds a depth to the sweetness of the strawberries in an unexpected way. When I first read the title of the original post, I was a little hesitant; but, decided to forge ahead. If Kristin over at Pastry Affair made it, it was bound to be good. Pastry Affair is a new regular in my blogosphere – great recipes, amazing pictures, entertaining posts. I’m in. Please go check out her stuff, it’s good; you won’t be sorry! This recipe I have below is hers, I didn’t change a thing. Though, I might try some variations next time. So, try this one out – it’s super easy to make. Have fun!
What you need:
1 pound (16 ounces) fresh or frozen strawberries, diced
3-4 tablespoons granulated sugar (adjust according to sweetness of the berries)
2+ tablespoons balsamic vinegar (to taste)
What to do:
In a saucepan over medium heat, bring strawberries, sugar, and balsamic vinegar to a boil. Turn down the heat and simmer for 25-30 minutes, stirring occasionally, until strawberries have thickened into a jam.
To store, keep chilled in the refrigerator.