I am lucky enough to live in a town full of farms. Farms where you can find free range eggs, chicken and beef, scores of different types of veggies, corn fields, blueberries, blackberries and raspberries, orange and citrus groves and strawberries. Right now we are in the middle of strawberry season so I will be slowly making enough strawberry jam to last until next season. I have posted before about how to make strawberry jam, today I am sharing MY favorite. I few years ago I saw a dessert of strawberry and balsamic vinegar and knew that the French often add wine to their strawberry jam to make the taste pop so I tried it with balsamic vinegar and I loved it.
This weekend I got a half a flat of local organically grown strawberries and popped them in the fridge to use on baking day. My back was killing me so I got no baking done but I did put up 14 half pints of yummy jam. You don’t taste the vinegar but to me it deepens the flavor of the strawberries and is amazing on whatever you want to put it on.
Something I have wanted to share. I have noticed that when some people are cutting their berries for jam, they just slice off the top part completely.
I don’t. Why? You see that white part which most people cut off, it contains some pectin.
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