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.
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
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.