I’m sharing a different strawberry-based recipe each day this week. Today it’s Strawberry and Balsamic Jam.
What you need (makes about 4 jars)
750g strawberries de-stalked but kept whole
700g preserving sugar
Juice of one lemon
Teaspoon balsamic vinegar
1 sheet of greaseproof paper
What you do
Sterilise the jars by pouring in boiling water and leave for a few minutes before emptying.
Place a small plate in the freezer. Place all the ingredients into a large saucepan and stir well with a wooden spoon.
Place on a low heat and bring to the boil for about 5 minutes. Remove a teaspoon of the jam and put a tester on the plate to set. If he doesn’t set cook for a further 2-3 minutes before removing from heat. Leave in the pan for 15 minutes. When cool place the jam in the jars, cover the top with a little circle of greaseproof paper and seal.
Tomorrow, a recipe for Minted Strawberries with Ricotta Drop Scones.
