Strawberry Jam

While most people think of jam-making as an elaborate affair requiring huge cooking vats and sterilizing equipment, I prefer to make mine in tiny batches, using leftover fruits that I have on hand. This delicious spread takes just a few minutes to make, and can be stored safely in the fridge for up to a month—though it’s unlikely to last that long!


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2 cups ripe strawberries, hulled and quartered
2 cups sugar
2 tablespoons good-quality balsamic vinegar
2 tablespoons powdered pectin*
1 tablespoon butter
*Find powered pectin in the jam-making section of your local supermarket.
  1. Place the strawberries, one-half cup of sugar, and the balsamic vinegar in a spacious mixing bowl. Mix well, cover, and place in the refrigerator to macerate for 4-6 hours or overnight.
  2. Remove from the refrigerator and pour the mixture into a heavy-bottomed saucepan over medium heat.
  3. Add the pectin and butter and mix well.
  4. Bring the mixture to a lively simmer, then reduce the heat to medium-low and cook the strawberries for five minutes or until softened.
  5. Increase the heat to medium, add the remaining sugar, bring to a boil, and cook for one minute.
  6. Remove the jam from the heat, skim off any foam from the surface, and pour the strawberry jam into a clean, heat-proof glass container with a lid.
  7. Cool to room temperature and store the jam in the refrigerator for up to one month.


Preparation Time: 
10-12 minutes plus 5-7 hours downtime.