Strawberry Jam with balsamic

June 20, 2013

Strawberry Jam with balsamic

This jam is best made with local strawberries from your farmers’ market, or with strawberries that you picked yourself at your local farm. Commercial strawberries – even the organic ones, with their firm shape and pale flesh – don’t even come close flavor-wise to local seasonal berries.

Indeed, local strawberries are a different matter. The berries are small, bright red to the core, juicy, incredibly perfumed… in a word, a dream!

This old-fashioned strawberry jam is made by first macerating these local gems and then simmering them slowly until the mixture is jammy. This process concentrates the flavors, making every spoonful of this jam celestial!

The jam is delectable with fresh bread or croissants. But it’s also quite stunning with fresh goat cheeses, brie and Parmesan.

Strawberries in white bowl

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Strawberry Jam with balsamic

While strawberry season lasts, you might want to try this strawberry-rhubarb crisp with macadamia nut streusel.

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

Angie@Angie's Recipes June 22, 2013 at 2:00 pm

Local strawberries indeed are different…a lot juicier and sweeter.
I love the add of balsamic in this berry jam.


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