This weekend I made some jam to go with my Pimento Cheese Biscuits. I used strawberries fresh from Pepperplace. I searched around for a few different recipes and sort of used a conglomeration of them. I used less sugar than most recipes called for since the strawberries where beautiful, garnet red and ripe. I originally only did 1/4 cup sugar but worried it would congeal enough without more sugar. This recipe is not super sweet and a bit tart. I also used more vinegar and water in this recipe but will not use as much next time. I think it was perfect on the slightly spicy biscuits. I did freeze 2 cups of strawberries to attempt to make a paleo version later this summer.
Strawberry Balsamic Jam
2 cups chopped ripe strawberries
1/2 cup sugar
3 TBSP balsamic vinegar
2 tsp vanilla extract
Combine all ingredients in pot. Bring to boils string frequently. Reduce to simmer and cook for 20-45 mins (yours may take longer) until sauce is reduced and thickened. Continue to stir frequently so it doesn’t burn. I’m not into canning so I just store in a clean jar in the fridge for a week or so. If you can’t eat it all drop off a small jar with a neighbor or friend.