Balsamic Vinegar-Strawberry Jam

Eating your food from the garden you grow – isn’t just to prove a healthy source for your food.  Part of this Agrarian life style is to get back to what our parents and grandparents knew as a day-to-day way of life.  Self sustaining – growing from the land and of course with that bounty, we need to preserve the harvest.

Jam’s are just a way to keep summer’s best in our reach through the cold winter months.  This is why canning and preserving has a place at this meat eaters dinner table.  We have added Balsamic Vinegar to this freezer jam – it accents the strawberry flavor and gives this jam a robust taste.  We hope you like it as well.

Balsamic Vinegar-Strawberry Jam

Serves 5
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegetarian
Meal type Condiment
Misc Serve Cold
Region American
By author Barbara H


  • 1 cup balsamic vinegar
  • 4 Cups strawberries (crushed)
  • 1/2 cup honey
  • 5 Tablespoons Realfruit Instant Pectin
  • 5 Plastic Ball Freezer Jars (8 oz size)


Step 1
In a small saucepan, place your balsamic vinegar and cook over medium heat until reduced to 3/4 cup. Chill until cool.
Step 2
Mix your strawberries, honey and cooled balsamic vinegar in a large mixing bowl. Let stand 10 minutes. Then add your pectin. Stir for 3 minutes.
Step 3
Ladle jam into clean jars to the fill line. Twist on the lids and let stand until thickened. This will take about 30 minutes.
Step 4
Refrigerate and it will last for up to 3 weeks, or freeze and it will last up to a year.

Pin It on Pinterest

Skip to toolbar