Pectin Free Strawberry Jam With Balsamic Vinegar And Rosemary

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We are all for classic jams, but every now and then, we like to get a bit creative in the kitchen. This pectin free strawberry jam is the result of one such culinary experiment. Like any experiment, it all starts with inspiration. In this case, we drew inspiration from summer salads that pair strawberries and balsamic vinegar, along with our favorite strawberry trifle cake, generously laced with bourbon.

Strawberries used in this recipe

In our area, strawberries come in two seasons: early June and mid-July to late August. August strawberries are sweeter but softer, perfect for jams.

To make the most of the last strawberries of the season, we went all out and snagged a hefty 12 lb crate of ripe strawberries. We carefully picked out the strawberries that could handle the heat of a sugary boiling session for our whole strawberries in syrup recipe. For those strawberries that were slightly past their prime, we decided to create this strawberry jam. If you’re also looking to rescue strawberries past their prime, this recipe could be exactly what you need.

Less Sugar

Our usual preserves typically have lower sugar levels. We often use pectin to set and preserve our jams. However, for this particular jam, we chose not to use pectin, which meant we had to increase the sugar content. Nevertheless, you can trust that our strawberry jam is still one of the lower-sugar options when compared to other strawberry spreads available on the market.

Yield

The quantity of ingredients specified in this jam recipe should yield enough jam to fill two 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of doneness.

Strawberry Jam with Balsamic Vinegar, Rosemary and Brandy

Experience the perfect blend of sweetness and sophistication with our Small Batch, Artisanal Strawberry Jam. Handcrafted with care, it is perfect for breakfast, cheese, or desserts. Taste artisanal excellence in every bite.

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting time 6 hours hours

Servings 2 x 8.5 oz. jars

Equipment

• pot with a heavy bottom
• wooden spoon or silicone spatula
• small kitchen knife
• potholders, oven mitts, trivets for hot dishes clean, non-slippery

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Ingredients

• 1.5 lb strawberries
• 1 cup granulated sugar
• 1 tbsp. lemon juice
• 1 small sprig of rosemary
• 1 tbsp. brandy
• 1 ½ tbsp. balsamic vinegar

Instructions

Wash, Hull and Cut Strawberries:

• Select very ripe strawberries, the ones with blemishes can be used in this recipe too.
• Begin by gently rinsing the strawberries under cold running water. Alternatively, fill a bowl of your salad spinner, with cold water.

  Place the strawberries in a spinning basket without covering it. Gently rotate the basket inside the bowl.

  Allow the strawberries to soak in the cold water for about 5 minutes, remove the basket, and drain the water. Return the spinning basket with strawberries to the bowl to let the excess water drip off.
• After washing, use a paring knife or a strawberry huller to remove the green stems, white cores (hulls), and any bruised or browned parts from the strawberries. To remove the hulls, insert the knife or huller at a slight angle and rotate it around the stem to remove it.
• Depending on your preference, you can either dice or cut the strawberries into irregular chunks

Steep and Cook the Strawberries:

• Measure the strawberries according to the recipe’s requirements, adjusting the ingredient quantities as needed based on your desired final yield.
• Take a suitably sized, heavy-bottomed pot and combine the strawberries, sugar, and lemon juice. Stir the strawberries using a silicone spatula or wooden spoon to ensure the sugar and juice coat them evenly.
• Allow the strawberries to rest for about 2 hours. This resting period helps dissolve the sugar and release strawberry juices, ensuring there's enough liquid for the strawberries to boil gently in.
• Place the pot over low heat, add a sprig of rosemary and using the lowest heat settings bring the strawberries to a gentle boil. It will take around 20-25 minutes for the strawberries to reach a gentle boil on low heat.
• Let the strawberries boil for 15 minutes, then immediately turn off the heat.
• Leave the strawberries uncovered for 4-6 hours or overnight to help rosemary flavors infuse the jam.
• Remove the rosemary sprig and any leaves that may have fallen off. Place the pot over medium-low heat and bring the strawberries to a boil. Allow them to boil for 10 minutes, then add brandy and balsamic vinegar, mixing thoroughly. Keep boiling for 10 more minutes.
• Perform a doneness test. Place a plate in the fridge to chill. Once cold, spoon a portion of the jam onto the cold plate. The mixture should thicken to the desired consistency you expect after canning. If not, add an extra 10 minutes to the total cooking time.
• (!) Ensure the jam is boiling as you proceed to can your Strawberry Jam.

  Have your Mason jars ready because the next step, filling them with piping hot jam, must follow immediately.

Preserve Type Jam

Cuisine European

Diet Gluten Free | Kosher | Low Lactose | Vegan | Vegetarian

Keyword Brandied Strawberry Jam | Canning Strawberry Jam | Homemade Strawberry Preserve | Spiked Jam | Strawberry Balsamic Jam Recipe | Strawberry jam Recipe | Strawberry Jam with Brandy | Strawberry jam without pectin | Strawberry Preserve

Ways to enjoy:

• Pair with Cream Cheese or Brie: Spread this exquisite strawberry jam over a cream cheese or creamy Brie cheese. The sweet and tangy flavors of the jam complement the richness of the cheese, creating a nice contrast.
• On Toast or Bagel: Spread a generous layer of this strawberry jam onto a warm slice of toast or a freshly toasted bagel.
• As a Filling for Pastries: Get creative in the kitchen by using your strawberry jam as a filling for pastries, thumbprint cookies, or crumb bars.
• With Peanut Butter: Create a classic sandwich with a twist by spreading peanut butter and strawberry jam between two slices of bread.
• Straight from the Spoon: Sometimes, the simplest pleasures are the best. Indulge yourself with the pure joy of savoring a spoonful of this strawberry jam, right from the jar.