| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 quart strawberries, hulled
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon kosher salt
Instructions
- Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 105 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 80 mg |
Reviews
This is an excellent recipe and truly delicious. I made mine sugar free, using Erythritol and Monk Fruit one for one sugar substitute. I also used a raspberry balsamic vinegar and I believe that launched the flavor to the next level. Yummy!
Quick, easy and delicious!!
This recipe was easy and delicious. I halved the sugar because the strawberries that I used were already very sweet. I also put lemon zest in mine. Would definitely recommend
Absolutely delicious! Also very easy to make! We love it!
Winner! This was amazingly delicious! I also made Ina’s Easy jam recipe to compare but much preferred this one due to it being less sweet and fresh tasting, and I am a huge Ina fan. This is much quicker and easier.
Delicious and easy!
This is a great recipe Valerie! I am a jam/jelly maker and really appreciate the simplicity of this recipe, letting the fresh strawberries shine, low in sugar. That touch of balsamic is magic! Love it!